| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
5-lb chicken or hen |
| 1 |
c |
Bell pepper; chopped |
| 2 |
c |
Onion; chopped |
| 2 |
c |
Celery; chopped |
|
|
Salt & pepper to taste |
| 1 |
|
Bay leaf |
| 3 |
tb |
Worcestershire sauce |
| 3 |
tb |
Sugar |
| 2 |
|
Cloves garlic; minced |
| 1 |
cn |
Cream of tomato soup |
| 1 |
cn |
Cream of mushroom soup |
| 1 |
lb |
Fresh mushrooms |
| 2 |
pk |
(12-oz) spinach noodles |
| 8 |
oz |
Parmesan cheese; (up to 12) |
|
|
Ripe or stuffed olives to taste |
INSTRUCTIONS
Boil fowl in plenty of water, until it falls from the bones. Drain off
broth and save. Cut up fowl. Cook celery, onions and pepper in enough broth
to cover. When tender add salt, pepper, bay leaf, Worcestershire, sugar,
and garlic. Let simmer a few minutes longer. Now add canned soups and
sliced mushrooms. Stir in cut up chicken and remove from heat. Boil noodles
in remaining broth according to directions. Combine vegetable/chicken
mixture with noodles and toss lightly. Posted to EAT-L Digest by Shawn
Zehnder Lea <slea@HIGHTOWERSERVICES.COM> on Dec 22, 1997
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