| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Penndutch, Soups | 1 | Servings |
INGREDIENTS
| 4 | lb | Chicken |
| 3 | qt | Water, cold |
| 1 | Onion, sliced | |
| 1 | Carrot, sliced | |
| 1 | Bay leaf | |
| 1 | ts | Parsley |
| Salt & pepper |
INSTRUCTIONS
Wash and clean chicken carefully; cut in pieces. Cover with the cold water. Add the vegetables and seasoning and let simmer for 3 hours or until chicken is tender. Skim off fat. Remove the chicken and add 2 cups of noodles and cook 15 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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