"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Huckleberry's Chicken Noodle Soup Recipe

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This recipe for Huckleberry's Chicken Noodle Soup, by , is from The Whitcher Family Descendants Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Davenport Budreau 1955
Added: Friday, August 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, sliced
1 garlic clove, minced
1 Tbs. olive oil
4 14 oz. cans chicken broth
4 large baking potatoes, peeled and chopped
1 tsp. salt (if desired)
1/2 tsp. poultry seasoning
2 c. chopped deli-roasted chicken
1 5 oz. can evaporated milk
4 oz. uncooked egg noodles

Directions:
Directions:
Cook the first 4 ingredients in hot oil for 5 minutes, stirring constantly. Add chicken broth and the next 3 ingredients. Bring to boil; reduce heat, and simmer, partially covered, 25 minutes or until potatoes are tender. Add chicken, evaporated milk, and noodles; cook 10 minutes or until noodles are tender.

Personal Notes:
Personal Notes:
Must have for all of those chilly winter days.

 

 

 

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