A life of resolve comes with a price tag. You will be tested by the lure of the world. But you must turn a deaf ear to the crowd and live instead for the approbation of Christ. There will always be a cross before a crown, sacrifice before success, and reproach before a reward. The call of discipleship will cost you popularity, possessions, and position. But God will use your commitment. The grace of God will be multiplied in you if you cultivate a fixed resolution to live for the glory of God.

Steven Lawson

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Chinese	Home3	1	servings

INGREDIENTS

1		3 lb. chicken
3		Peeled and chopped carrots
1	lg	Leek – cut lengthwise
2		Peeled and chopped parsnips
2		Chopped celery stalks
1	sm	Hand fresh dill sprigs
1/2	bn	Italian parsley
2	ts	Salt
20		Black peppercorns
2	c	Cooked fine egg noodles
2	ts	Fresh ginger
3	ts	Thinly sliced scallions
1	ts	Soy sauce
3	tb	Olive oil

INSTRUCTIONS

GINGER SCALLION SAUCE
Directions: In a large soup pot, combine the chicken, carrots, leek,
parsnips, celery, dill, parsley, salt, and peppercorns. Cover the
ingredients with water and bring to a boil over high heat. Add the
cooked egg noodles and reduce heat to a simmer. Cook gently for 1 1/2
hours. Remove the dill and parsley from the soup and remove the
chicken. Skim the fat off of the top. Shred the chicken off of the
bones and return to pot. Ladle the soup into bowls and serve topped
with a spoonful of ginger-scallion sauce. To make the sauce, combine
the ginger, scallions and soy sauce. Set aside. In a small pot, heat
the oil over high heat, almost smoking. Pour the oil over the
scallion mixture and allow to sizzle. Let stand for 10 minutes before
serving.
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