"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken Noodle Soup Recipe

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

David Sonnenberg


3 cups chicken broth
3 cloves garlic, peeled
1 1/4 pounds whole chicken legs, split and skinned
teaspoon salt
2 medium onions, diced
2 carrots, thinly sliced
2 parsnips, thinly sliced
2 ribs celery, thinly sliced (about 1 1/2 cups)
4 ounces small pasta shells
2 tablespoons chopped fresh dill

(I use chicken breasts instead of the legs) In a large saucepan, combine the broth, 2 cups of water, chicken, garlic and salt. Bring to a boil over high heat, reduce to a simmer, cover and cook until the chicken is cooked through, about 30 minutes. Strip the chicken meat from the bone and dice the chicken. Discard the garlic. Skim fat from the broth.

Add the onions, carrots, parsnips, and celery to the broth. Return to a boil, reduce to a simmer, cover, and cook until the vegetables are almost tender, about 5 minutes. Stir in the pasta and cook, uncovered, for seven minutes. Add the diced chicken and cook until the pasta is tender, about 3 minutes longer. Stir in the dill, and serve.

Serves 4




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