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Chicken Noodle Soup Recipe

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This recipe for Chicken Noodle Soup, by , is from The Springer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rainy Springer
Added: Friday, April 28, 2006


1 Whole Chicken (Stewing or Frying)
Water (enough to cover chicken)
Apple cider vinegar or red or white wine vinegar
or lemon juice
2 cloves garlic, chopped
1 bay leaf
1 large onion, chopped
2 tsp. turmeric
2 c. carrots, diced
3 stalks celery, chopped
salt and pepper to taste
1 cup pearl barley
8-16 oz. Kluski enriched egg noodles

This is a bone soup. In a soup pot, place the whole chicken and measure water enough to cover. Keep track of how much water is required. Add 2 tbs (per qt. of water) of apple cider vinegar or red or white wine vinegar or lemon juice. Add garlic and bay leaf; gently stir, and let set 30 min. Bring to a quick boil and then reduce heat and simmer for 2-3 hours until the chicken is well done. Then remove chicken from the pot and take the meat from the bones. Place bones back in the soup pot and simmer for the balance of the time (4-5 hours). Add water if needed. One hour before it reaches the prescribed time, add all the rest of the ingredients, except the noodles. Add salt and pepper to taste. Add the noodles during the last 20 minutes. Serve with a sprinkle of parsley. (Don't add parsley to the soup as it loses it's nutrition during cooking.) The turmeric fights these cancers: breast, prancreatic, melanoma; it adds a yellow color plus it is an anti-inflammatory.




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