Here's the winning recipe from last year's Chicken Soup Cook -Off. I'm really looking forward to tasting all the soups as a judge at the 4th annual Chicken Soup Cook-Off at Wise Temple. Here are all the details: The cook-off is Sunday, January 27th from noon-2pm.  Tickets are only $5 and you can taste all the chicken soup you want!  The event will be at the Isaac M. Wise Center in Amberly Village.  The address is 8329 Ridge Road.  Directions are as follows:

FROM THE NORTH:
75-S to Galbraith Rd. exit
Left off exit
Cross Reading Rd.
1 mile up hill to Ridge Rd.
Left at light onto Ridge Rd.
1/4 mile on left
 
FROM THE SOUTH:
75-N to Ronald Reagan (Cross County) Highway-E
Ridge Rd. exit
Right off exit
1/8 mile on right

For the Third Annual Chicken Soup Cook-Off Winner- Best Chicken Noodle Soup click "read more".

Andrew and Alexander Petty's Chicken Noodle Soup
 
1 4-5 lb. Chicken
2 medium onions, halved
8 whole cloves
5 celery ribs, with leaves
4 carrots, peeled
3 parsnips, peeled
3 cloves garlic
6 sprigs of fresh dill
6 sprigs of fresh parsley
2 teaspoons salt
2 teaspoons black pepper
1 gallon water
1 bouillon cube or 2 teaspoons soup base
1 16 oz. package of frozen peas
5-6 carrots, peeled and sliced into 1/4" pieces
1/4 cup of chopped fresh dill
1/4 cup of chopped fresh parsley
1 8 oz. package of wide egg noodles

Rinse chicken and place in 2-gallon stock pot. 
Pierce each onion half with 2 cloves, and add to pot with whole celery ribs, carrots, parsnips, garlic, dill, parsley, salt and pepper.
Add water and bring to boil for 15 minutes.  Reduce heat, cover and simmer for 2 hours. 
Remove all chicken parts and separate approx. 2 cups of white and dark chicken meat. Finely chop chicken meat and refrigerate till day of serving.
Strain broth through colander; discard all vegetables.  Refrigerate or freeze till day of serving
Allow broth to thaw.  Place broth and in 2 gallon stock pot and add bouillon cube or soup base.  Bring soup to boil for 5 minutes and then reduce to medium heat for 15-20 minutes.  Add refrigerated chicken meat to broth.
Boil frozen peas for 5 minutes and strain. Boil carrots for 8 minutes and strain. Boil noodles for 4-5 minutes and strain. 
Add peas, carrots, dill parsley and noodles to soup and allow to cook on medium heat for 30-45 minutes.  Salt and pepper to taste.