"The belly rules the mind."--Spanish Proverb

Chicken Noodle Soup Recipe

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

Alex Hendricks
Added: Saturday, November 19, 2005


1 (3-1/2 to 4 pound) fryer;
8-10 cups water;
1 bay leaf;
1 tbs chopped fresh parsley;
1-1/4 teaspoons salt;
1/4 tsp pepper;
1/4 tsp dried whole basil;
1/8 tsp celery seeds;
1/8 tsp garlic powder;
4 medium carrots, chopped;
1 small onion, chopped;
1 cup uncooked fine egg noodles

Combine first 9 ingredients in a large Dutch Oven. Bring to a boil; cover, reduce heat and simmer 1-1/2 hours or until tender. Remove chicken from broth; discard bay leaf. Remove skin, bone chicken, and dice meat; set aside. Add carrot and onion to broth; cover and simmer 30 minutes. Add chicken and noodles; Cook an additional 15 minutes.




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