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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

MERCY'S CHICKEN SOUP Recipe

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This recipe for MERCY'S CHICKEN SOUP is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stewing hen
2 stalks celery
1 yellow onion
1 carrot
2 Tablespoons dry onion flakes
1/2 cup of 1/2 &1/2
3 12-oz. pkg of frozen egg noodles
1 small jar Cheese Whiz
Directions:
Directions:
Wash hen, pat dry. Cut fat off hen and melt fat in Dutch oven over medium heat. After "rendering" fat, remove fat chunks left. Add oil if needed and brown hen. After browning hen, cover with water and add: 1 stalk celery, carrot and onion, all cut into large chunks. Salt and pepper hen. Stew chicken until meat falls off the bone. Remove chicken from broth and while chicken cools, strain broth from Dutch oven and discard everything (carrots, onion, chicken skin) but the broth. De-bone chicken. Put broth back in Dutch oven, bring to boil, and add: chopped celery dry onion and noodles. Cook according to noodle package directions. Add Cheese Whiz. Stir until melted. Turn heat on low and add 1/2 & 1/2. Taste and adjust seasoning and then add chicken meat. Serve with buttered/toasted French bread or baguette.
Personal Notes:
Personal Notes:
I call this soup Mercy's Chicken Soup because the first time our family ate it was the evening Mercy was born. Shannon Wilcox had fixed a big pot of the best chicken soup any of us had ever eaten and she shared this recipe with us. Thanks Shannon.

 

 

 

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