Irene Dunne’s Chicken Broth
2 1/2 pounds chicken
1 gallon water
2 teaspoons salt,
4 stalks celery
1 leek,
2 onions,
one carrot
1 cup noodles
black pepper
few grains nutmeg
simmer chicken in salted water 1 hour, then add noodles, celery, leek, carrot and onions, cut into pieces, and continue cooking until tender. Take chicken from kettle, remove skin, bones and gristle, put meat back in broth, heat, and strain into a tureen, adding nutmeg and freshly ground pepper to taste pepper.