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January 1999 Issue
Soups and Stews
by Philip R. Gantt
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Chicken Soup

Chicken soup is an old favorite. It is especially good for nursing those youngsters or oldsters back to health when they aren't feeling well. There is even some medical evidence that chicken soup does assist in the healing process. Besides that, the kids seem to prefer chicken soup over just about any other kind (especially if it has lots of noodles).
  • 1 chicken, cut in halves or pieces
  • 2 stalks celery, diced
  • 2 carrots, diced
  • ¼ yellow onion, diced
  • 1 large tomato, diced, or one small can tomatoes
  • 1 bay leaf
  • 1 tsp. summer savory
  • 1 tsp. marjoram
  • 1 tsp. parsley flakes
  • ½ tsp. pepper
  • 1 tsp. salt
  • 1 pkg. egg noodles
Place chicken into a pot of water and bring to a boil. Allow chicken to simmer over medium heat for about 1 hour. Remove from the pot after cooking and set aside to cool. When chicken is cool, remove the meat from the bones and dice the meat.

Skim the fat and residue from the liquid in the pot and add the vegetables and seasonings. Return the chicken pieces to the pot and bring to a simmer. Simmer the chicken and vegetables for about ½ hour. In a separate pot, cook the egg noodles for about 5 minutes, strain and rinse. Add the noodles to the soup stock about 4 minutes before serving.

  • Yields: 8 servings
  • Preparation Time: 1½ hours
 
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