"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

CHICKEN NOODLE SOUP Recipe

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This recipe for CHICKEN NOODLE SOUP, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tricia Bruneau
Added: Friday, May 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
see directions

Directions:
Directions:

Dice 2 carrots, 2 ribs of celery and 1 large onion into stock pot. Cook in a little bit of oil until soft. Add 2 cans low sodium (33% less salt) chicken broth, a whole thawed chicken and enough water to cover chicken. Boil until chicken shreds off the bone easily. Remove the chicken, cool and debone. Reserve the meat and return the bones and leftovers to the stock. Putting it in a new knee-hi hose works well or some kind of cheesecloth. Boil for 1 hour then remove the bones. Add the dry pasta & chicken and cook until the pasta is done. Season with salt and pepper, if needed.

 

 

 

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