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Recipe of the Month
Soups -
Chicken Noodle Soup
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| INGREDIENTS |
- 4 cups cooked chicken, diced
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1 cup carrots, chopped
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1 cup celery, chopped
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¼-½ teaspoon marjoram leaves
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1 tablespoon chopped
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parsley
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2 bay leaves
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1 cup onion
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½ cup butter
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8-10 cups of chicken broth
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1 chicken bouillon cube
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Salt and pepper to taste
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1 (12 ounce) package egg noodles
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| INSTRUCTIONS |
| Cook celery and onion until tender. Mix all ingredients except noodles and parsley in a large pot. Bring to boil, reduce heat, and simmer 30 minutes. Remove bay leaves. Add noodles and parsley. Cook an additional 10-15 minutes until noodles are tender. If needed, additional water may be added. Substitute rice for noodles if chicken and rice are preferred. |
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