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"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 Noodle Soup Recipe

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This recipe for Chicken Noodle Soup is from The Cruze Family 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:  
Whole Chicken
Salt and Pepper
1 1/4 c. chopped carrots (2 c.)
1 1/4 c. chopped celery (1 3/4 c.)
1 1/2 c. chopped cabbage (3 c.)
1 3/4 c. chopped onion
1/3 c. chopped fresh parsley (1 T. dried)
1 tsp salt
1 T. chicken bouillon granules
1 tsp. Mrs. Dash (original yellow top)
1/2 tsp. paprika
1/2 tsp. white pepper
16 oz. Essenhaus homestyle noodles

Directions:
Directions:
The night before, cover a whole chicken with water. Add salt and pepper. Bring to a boil. Turn down on low, cover and simmer for a couple of hours until chicken is falling apart. Put in fridge overnight.
The next day, remove meat from bones. Discard skin and bones and return meat to broth. Add vegetables and remaining ingredients, except for the noodles. Bring to a boil then turn down heat. Cover and simmer at least 40 minutes up to a couple of hours, depending on your schedule.
Taste and adjust spices as needed. Add Essenhaus noodles. Bring to a boil again. Turn down heat, cover and summer about 25 minutes or so until noodles are soft. Add extra water as needed.

Personal Notes:
Personal Notes:
Adjust spices to taste. Use as many vegetables as you would like - you do not have to be precise in measurements given.

 

 

 

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