"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 "It's All Good" The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Carter
Added: Wednesday, December 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  

8 cups water
4 (6-ounce) skinless chicken breast halves
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
3/4 cup chopped parsnip
1 tablespoon chicken-flavored bouillon granules
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (15.75-ounce) can fat-free, less-sodium chicken broth
5 cups cooked egg noodles (about 8 ounces uncooked)

Directions:
Directions:


Combine the water and chicken in a Dutch oven, and bring to a boil. Reduce heat, and simmer 15 minutes or until chicken is done. Remove chicken from pan with a slotted spoon, reserving liquid. Remove chicken from bones; shred with 2 forks to measure 2 1/2 cups meat. Discard bones.

Add chicken, onion, and next 7 ingredients (onion through broth) to pan; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in noodles; cook over medium heat until thoroughly heated.

Number Of Servings:
Number Of Servings:
8

 

 

 

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