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Chicken Noodle Soup | |
| 472 | Soup |
| Yield/Servings: 6 to 8 servings | |
| Ingredients: | |
| 5 lbs. stewing hen 1 tbs. salt 3 quarts water Pepper | 2 stalks celery with leaves 1/4 cup grated carrots 1 cup fine noodles Parsley |
| Instructions: | |
| Clean, rinse, disjoint fowl to fit dutch oven. Sprinkle with salt and pepper. Add cold water to cover, and bring slowly to boil. Reduce heat and simmer 3 hours or until meat drops from the bones. Take meat and bones out of liquid. Add vegetables and cook just below the boiling point for 30 minutes. Remove meat from bones. Save large pieces for other recipes. Mince small pieces for 1 cup of fine meat and add to soup. Cook noodles and add to soup for the last 10 minutes of cooking. Serve garnished with parsley. Serves 6 to 8 with meat for another meal. | |
| Submitted by: Creative Cooking USA | |
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