"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 Soup Recipe

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This recipe for Chicken Soup, by , is from 150 Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dena Hart
Added: Wednesday, July 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. diced carrots
1/4 c. diced celery
1/4 c. chopped onion
1 tbsp butter
8 c. chicken broth
1 1/2 c. diced cooked chicken
1/2 tsp thyme
1/8 tsp pepper
1 1/4 c. uncooked medium egg noodles
1 tbsp minced fresh parsley

Directions:
Directions:
In large saucepan saute carrots, celery and onion in butter until tender. Add broth, chicken, and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 min or until tender. Add parley.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
You can also use the rest of a rotisserie chicken and boil off the remaining meat.

 

 

 

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