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Chicken Noodle Soup Recipe

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

Contributor:  
Contributor:  
Michelle Nowak
Added: Sunday, October 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
One whole chicken (about 5#), neck and giblets removed
4-6 carrots, peeled and chopped
2 parsnips, peeled and chopped
3 stalks of celery, chopped
1 onion, chopped
4 cloves of garlic, minced
1/4 c. parsley, minced
1 T. olive oil
1 qt. chicken stock or canned broth
2 bay leaves
1 t. dried thyme
Salt and pepper to taste
Water
Amish dried noodles, 1 lb.

Directions:
Directions:
Heat olive oil in large stock pot. Brown onion and garlic in olive oil. Wash chicken off. Place chicken and vegetables in pot. Add stock and spices. Add enough additional water to cover chicken. Cook one to two hours over medium high heat until chicken starts to fall apart. Remove chicken, let cool slightly and separate meat from bones and skin. Shred chicken. While chicken cools, heat salted water to cook noodles. Cook noodles according to package directions and drain when done. Add shredded chicken back to pot, heat to boiling. Serve chicken soup over cooked noodles.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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