"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

HELEN'S CHICKEN SOUP Recipe

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This recipe for HELEN'S CHICKEN SOUP, by , is from Girlfriends' Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacie Allison
Added: Monday, October 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Whole Chicken
Onion, chopped
Celery, chopped
Carrot, diced
1/2 Green Pepper, chopped fine
Garlic
Rosemary
Paprika
Hot Pepper
Parsley
Chicken Base/Bouillon
Noodles

Directions:
Directions:
In a large stock pot, cook the chicken with enough water to cover it. Remove the chicken when done and let it cool. Keep the stock in the pot. Once cooled, bone the chicken and chop the meat into bite size pieces. Return meat to the pot.

Add the chopped vegetables and spices. Simmer one hour. Add your favorite noodles. Bring to a boil and cook until noodles are done.

Personal Notes:
Personal Notes:
I always thought my second Mom, Helen, made the best chicken soup in the world. When I'd ask her for the recipe she always told me she didn't have one. Finally I happened to be at her house on a day she was actually making it and I wrote down everything that went into the pot. There were no measured quantities. You learn to adjust everything to your own taste.

 

 

 

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