"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

Chicken Soup Recipe

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This recipe for Chicken Soup, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Tallman
Added: Monday, October 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 5-to 6- pound chicken
10 cups water
2 medium carrots, scraped and quartered
2 to 3 celery stalks with leaves, whole or cut in half
1 med. yellow onion, peeled, whole or cut in half
8 to 10 black peppercorns
2 to 3 tsp. course salt, or 1 to 2 tsp. table salt
8 ounces egg noodles

Directions:
Directions:
Clean and trim chicken. A whole chicken should fit into a 6- quart pot. Add 10 cups of water (water should cover chicken). Cover pot and bring to a boil. Reduce to a slow simmer and skim foam as it rises to the surface.

When foam subsides, add all remaining ingredients with only 1 teaspoon of salt. Cook chicken until it is loosening from the bone (simmer about 1 1/2 hours). Add salt gradually, tasting as the soup progresses. At the end of the cooking time, remove chicken and take it off bone. Cut into bite-size pieces and return to soup stock. Put in about 8 ounces of egg noodles. Cook for about 8 minutes.

 

 

 

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