| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Chicken legs with backs attached or 3 chicken breasts (up to 3) |
| 1 |
lg |
Onion; chopped |
| 1/2 |
c |
Fresh chives |
| 1 |
lg |
Carrot; 1 in pieces |
| 1 |
|
Clove garlic |
| 1 |
sm |
Carrot; shredded (optional) |
| 2 |
|
Ribs celery; 1 in pieces |
| 2 |
|
Cubes Oxo chicken flavouring |
| 1 |
|
Bag wide egg noodles |
|
|
Soy sauce |
|
|
Salt; pepper to taste |
INSTRUCTIONS
1. bring chicken to boil in large saucepan; cover and allow to boil until
chicken is cooked throughout; remove from heat
2. remove chicken from saucepan, reserve liquid
3. cut meat off bones in bite size pieces and return to liquid
4. in separate smaller saucepan, place bones, carrot, 1/4 of onions; garlic
and celery; cover with water. bring to boil and allow to simmer 1/2 to 3/4
hr. crush vegetables and simmer 15 min longer; pour through strainer and
add liquid to chicken pieces from 3
5. bring chicken mixture to boil, add remaining onions and Oxo. Allow to
simmer 15 min. Add warm water to bring level to 3/4 full in pot and bring
to boil. Add egg noodles, shredded carrots and chives. Cook until noodles
are done. Remove from heat. Sprinkle salt and pepper to taste. When serving
add a dash of soy sauce.
Posted to EAT-L Digest by Janine Vandenberg <jvandenb@KENT.NET> on Sep 4,
1997
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