"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for NOODLE SOUP, by Janet McGlade Mom, is from Cheryl & Mark Reid,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 PACKAGE ROUND EGG NOODLES 1 WHOLE CHICKEN - BOIL CHICKEN, ON A LOW BOIL FOR ABOUT 4 HOURS - ADD 1/2 TEASPOON CINNAMON -ADD 1 TABLESPOON SALT - ADD 1/4 TEASPOON BLACK PEPPER - ADD 1 TEASPOON DRIED PARSLEY - ADD 1 BAY LEAF - YOU CAN ADD ONE CAN OF CHICKEN BROTH -
BOIL NOODLES IN A SEPARATE POT - DRAIN CHICKEN AND REMOVE ALL BONES - POUR LIQUID OVER NOODLES WHEN THEY ARE FINISHED BOILING
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