"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Chicken Soup Recipe

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

Contributor:  
Contributor:  
Teresa Prumo
Added: Monday, November 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 chicken breasts
3 ribs of celery
3 carrots
1/2 onion
salt
pepper
"zesty" salt
1 24 oz. can reduced sodium chicken broth
water
1 10 - 12 oz. package medium egg noodles

Directions:
Directions:
Boil rinsed chicken breasts in about three to four inches of water until the breasts are done. Take out of water; set aside to cool down. Chop celery, onion and carrots and put into water. Add two shakes of black pepper, two shakes of regular salt, and two shakes of "zesty" salt. Turn on High until water and vegetables start to boil, turn down and slow boil for 15 minutes. Add the large can of chicken broth plus one half can of water to the broth. Take the cooked cooled chicken and cut into small pieces or shred and throw into pot. Cook noodles in separate pot of boiling water; when drained, add to the soup. Simmer for only a few minutes. Turn off and serve with flaky bread and add a little grated cheese as a topping.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
30-40 minutes
Personal Notes:
Personal Notes:
My husband likes two bowls, I find one is enough for me. The larger egg noodles really fill you up and the fresh chicken satisfies you without making you feel too full. Perfect cold weather food!

 

 

 

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