This recipe for Chicken Noodle Soup, by Debra Myers, is from The Feather River Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 whole chicken 1/2 c. chicken broth 1 big onion chopped 4-5 c. sliced carrots 5-6 stalks chopped celery 2 cans cream of chicken soup 1/2 cabbage chopped Salt & pepper to taste Onion powder Garlic powder Seasoned Salt Parsley Basil Dash of thyme Poultry seasoning 1 sm pkg. noodles of your choice cooked as directed on package and cooled.
Boil chicken 1 1/2 hours. De-bone and set aside. Using the same water you boiled the chicken in, add broth, onion, carrots, celery, cream of chicken soup, and cabbage. Cook for a while and add spices to taste. Then add chicken and noodles.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.