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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, by , is from Chase's first Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kelleen Spickerman


whole chicken
chicken broth paste
fresh rosemary
fresh thyme
season salt
frozen peas and carrots
flour & eggs or homemade style pasta

1) place whole chicken, a couple sprigs of each fresh rosemary & thyme, chicken paste, onion, salt and pepper in a large soup pan, cover with water and boil until the chicken is done.
2) once chicken is completely done pull it out on to a cookie sheet or something flat, when cool enough to work with pull the meat from the bone. place the meat back in pan.
3) add the amount of water you want for how ever much soup you want. taste your soup, add more seasoning or paste to your taste. pull out any of the rosemary and thyme you can see. add the peas and carrots.
4) if you bought pasta now is the time to add, and when it is done eat!

1) in a bowl place 2 cups flour and 3 eggs and mix. pour onto a floured surface. roll out and cut into strips & place into soup. when done eat.




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