"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Babcia Komorowski’s Chicken Soup Recipe

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This recipe for Babcia Komorowski’s Chicken Soup, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Rice
Added: Saturday, September 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 large boneless, skinless chicken breasts
3 small tomatoes (Hanover), chopped
1 tsp. chopped chives
1 T. chopped parsley
1 tsp. garlic powder
1 tsp. onion powder
4 chicken boullion cubes
3 drops yellow food coloring
salt and pepper, to taste
4 large carrots, sliced
1 lb. bag extra wide egg noodles
4 T. butter

Directions:
Directions:
Put chicken breasts in large pot, add water to cover and boil, covered, until cooked, approx 25 - 35 minutes. Remove breasts to a plate to cool, turn off broth and cover pan. After cooling, chop chicken into 1” pieces and return to broth. Add tomatoes, chives, parsley, garlic powder, onion powder, boullion cubes, salt and pepper; cover and boil hard for half an hour, until chicken becomes stringy. Add sliced carrots, reduce heat to simmer, and cook until carrots are tender. Boil noodles in salted water until just done or al dente. Drain, do not rinse, and return to pan. Add butter and gently blend until melted. Serve generous individual portions of noodles in deep bowls, ladle soup until noodles are covered and serve.

Personal Notes:
Personal Notes:
From Colleen's mom.

 

 

 

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