HOMEMADE CHICKEN SOUP

1 whole chicken, weight 3-4 lbs.            salt and pepper

1 teaspoon dried rosemary                   2 bay leaves

2 teaspoon olive oil                              1 onion, peeled and finely diced

3 carrots, peeled and finely diced        3 celery stalks, finely diced

4 garlic cloves, peeled and crushed       1 tomato, seeds removed and diced

4 oz. fettuccine, broken into 2 inch pieces

Juice of ¼ lemon                                

1. Rinse the chicken in cold water, then put it into a large pot.  Cover with cold water and add salt and pepper, the rosemary, and bay leaves.  Bring to a boil.
2. Reduce the heat to medium so the soup is simmering.  Simmer for 40 minutes, skimming off the foam from the surface.
3. Remove the chicken to a plate.  Strain the broth and set aside.
4. Wash the pot, then heat the olive oil in it on high heat.  Add the onion, carrots, celery, garlic, and tomato.  Stir the vegetables for 3 to 4 minutes.
5. Add the chicken broth.  Bring to a boil and simmer for 30 minutes.
6. Meanwhile, take all the chicken meat from the bones.  Discard the skin, and cut the meat into small pieces.
7. Add the pieces of chicken and the fettuccine pieces to the soup.  Simmer for 10 to 15 minutes longer.
8. Add the lemon juice and season with salt, pepper to taste. Serve the soup hot.
9. Homemade chicken soup can be kept in the refrigerator for four days; it also freezes well.