George's Chicken Soup

1 whole roasting chicken (about 4 pounds)

49 ounces low-sodium chicken broth

2 pounds carrots

¾ celery stalk

2 large tomatoes

1 green pepper

2 medium onions

½ bunch fresh parsley

Pinch of saffron

1 pound noodles, your choice

Split the chicken down the back and clean. Place in large soup pot; pour in chicken broth and fill with water to cover the chicken. Bring to boil and let simmer about 30 minutes.

In the meantime, dice carrots, celery, tomatoes and green pepper. Chop onions and finely chop fresh parsley. Skim residue off soup with a strainer. Cover and simmer the chicken about 1 hour more. Skim surface again.

Add the carrots, celery, tomatoes, green pepper, onions, parsley and saffron. Simmer until vegetables are tender. Season to taste with salt and pepper. You may add more chicken broth if you like for stronger flavor.

To remove even more fat, let soup cool and refrigerate over night. To serve, skim off fat before reheating. Cook the noodles in a pot of boiling, salted water until tender, about 7 to 10 minutes. Drain, rinse in cold water, drain again and place in bowl.

To serve: Scoop noodles into soup bowl and ladle soup over.

Serves 10 to 12.