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Soups & Stews

Chicken Noodle Soup - 1998
​​​​​​​​​Recipe courtesy of Ginny Shonk

INGREDIENTS
  • 1 whole  chicken
  • 2 medium  onions -- chopped, divided
  • 2 cups  carrots -- sliced, divided
  • 2 cups  celery -- chopped, divided
  • 1 cube  chicken bouillon
  • seasoned salt -- to taste
  • salt and pepper -- to taste
  • 1 ½ packages  frozen egg noodles
  • 1 box Mrs. Grass soup (optional)

​​PREPARATION
​
PLACE chicken, 1/2 of vegetables, bouillon, salt, pepper and seasoned salt into a stock pot, add enough water to cover chicken.  Cover and boil for one hour, or until chicken is done.

REMOVE chicken and cool.  Bone chicken and cut into small cubes.

STRAIN stock to use for base of soup and discard cooked vegetables.  Add stock, chicken, and remaining vegetables into stockpot.  Season to taste with above seasonings.

COOK on medium until vegetables are soft.  Add frozen noodles 1/2 hour before serving.

Try with Egg Noodles by Grandma Dunn.


Serving Ideas: Serve over mashed potatoes.

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  • Home
  • Breakfast
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  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking