| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
|
Chicken, Soups |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
lg |
Onion; chopped |
| 1 |
lg |
Leek; sliced |
| 2 |
lg |
Carrots; sliced |
| 1 |
|
Stalk celery; sliced |
| 1 |
|
Clove garlic; minced |
| 3 |
|
10 oz cans chicken broth |
| 2 |
cn |
Water |
| 1 |
sm |
Bay leaf |
| 1/4 |
ts |
Dried thyme |
| 1/4 |
ts |
Dried rosemary |
| 2 |
c |
Medium egg noodles |
| 1 1/2 |
c |
Cooked chicken; cubed |
| 1/4 |
c |
Chopped fresh parsley |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
In a large soup pot heat oil and saute onions, leeks, carrots, celery and
garlic for 3-4 minutes or until fragrant. Add chicken broth, water, bay
leaf, thyme, and rosemary, bring to a boil; stir in noodles. Reduce heat,
cover and cook for about 10 minutes or until noodles are tender and chicken
is cooked. Remove bay leaf, stir in parsley and add salt and pepper to
taste.
Recipe by: Homemakers - March 1997
Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb
6, 1998
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