"The belly rules the mind."--Spanish Proverb

Chicken Soup Recipe

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This recipe for Chicken Soup, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, August 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large chicken
2 bay leaves
1 onion
1 pkg. frozen peas & carrots
1 pkg. frozen green beans
2 medium or 1 large cubed potato
2 celery stalks
1/2 cup celery tops
1/2 cup macaroni
3/4 tsp. celery salt
Parmesan cheese
parsley to taste

Directions:
Directions:
Boil the chicken in about 2 quarts water along with bay leaves and the onion. Boil until meat is tender. Remove the chicken from the broth and let it cool. Cut the chicken into pieces, not too small. Add potatoes and cut up celery and tops to broth and cook for 5 minutes. Then add remaining vegetables and cook for 10 minutes, just until tender. Watch so vegetables are still crisp. Now add the chicken, let it heat, and then serve. Season with salt & pepper to taste and adjust thickness of soup with a little water. Soup should be on the thick side. Serve with croutons laid on top of soup and sprinkle with a little Parmesan cheese.

Personal Notes:
Personal Notes:
Nanny wrote that this soup is excellent.

 

 

 

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