| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Dutch | Soups | 4 | Quarts |
INGREDIENTS
| 1 | c | Celery; chopped |
| 1 | c | Onion; chopped |
| 1/4 | c | Margarine |
| 12 | c | Water |
| 1 | c | Carrot; diced |
| 3 | tb | Chicken bouillon |
| 1/2 | ts | Marjoram leaves |
| 1/4 | ts | Pepper |
| 1 | Bay leaf | |
| 6 | oz | Egg noodles (medium) |
| 4 | c | Chicken, cooked; diced |
| 1 | tb | Parsley; chopped |
INSTRUCTIONS
In large Dutch oven, cook celery and onion in butter until tender; add remaining ingredients except noodles and parsley. Bring to boil. Reduce heat. Simmer covered for 30 min. Remove bay leaf; add noodles and parsley. Cook 10 min longer or until noodles are tender, stirring occasionally. About 4 quarts. Posted to MealMaster Recipes List, Digest #155 Date: Mon, 03 Jun 1996 21:32:20 -0600 From: Blackhawk <tracy@agt.net>
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