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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