"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Noodle Soup Recipe

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This recipe for Chicken Noodle Soup, by , is from Love has Many Flavors , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Unknown
Added: Friday, August 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3-1/2 4 Pounds split chicken breast with ribs
3 Quarts water or enough to cover chicken
2 Celery stalks, sliced
2 6 Carrots, sliced
1 Medium onion, finely chopped
1 Bay leaf (optional)
1 Teaspoon black pepper
2 Tablespoons fresh chives
2 Tablespoons fresh parsley
2 4 Cups homemade American egg noodles (recipe below) or packaged fine egg noodles

Directions:
Directions:
In Dutch oven or large stock pot, combine chicken and 3 quarts of water or enough to cover the chicken. Bring to a roaring boil and reduce heat. Simmer steadily uncovered for 30 45 minutes or until chicken is cooked. With a paper towel, skim off frothy residue or strain stock; then skim off fat, returning to pot. Add celery, carrots, onions, and bay leaf, if using. Simmer uncovered for 30 minutes. Remove chicken, debone and shred. Skim the surface again if needed. (If you like, place soup in the refrigerator to cool and skim off fat.) Return chicken to pot, adding salt, pepper, chives and parsley. In another pan, boil noodles until tender but firm. Drain noodles and add to chicken soup. Cook until pasta is done.

 

 

 

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