Post by April B. on Oct 28, 2003 15:26:36 GMT -6
Homemade Chicken Soup
Ingredients
1 quart chicken stock (homemade, or good-quality canned)
4 cups cooked chicken
4 carrots, sliced into rounds
4 ribs of celery, sliced
1/2 pound egg noodles
salt and freshly ground pepper
fresh dill sprigs
If you are making this soup from meat leftover from a roast
chicken, you can begin by simmering the stock in the leftover
carcass for about an hour to boost the stock. Otherwise, bring
the stock to a boil and then turn the heat down so that it gently
simmers. Add the chicken, carrots, celery and any other
vegetables and cook for about 5 minutes. Add the egg noodles and
cook for another 5 minutes. The vegetables should be crisp, but
tender and the noodles should be soft, but not mushy. Add salt
and pepper to taste. Ladle into warm soup bowls and garnish with
fresh dill sprigs. ;D
Ingredients
1 quart chicken stock (homemade, or good-quality canned)
4 cups cooked chicken
4 carrots, sliced into rounds
4 ribs of celery, sliced
1/2 pound egg noodles
salt and freshly ground pepper
fresh dill sprigs
If you are making this soup from meat leftover from a roast
chicken, you can begin by simmering the stock in the leftover
carcass for about an hour to boost the stock. Otherwise, bring
the stock to a boil and then turn the heat down so that it gently
simmers. Add the chicken, carrots, celery and any other
vegetables and cook for about 5 minutes. Add the egg noodles and
cook for another 5 minutes. The vegetables should be crisp, but
tender and the noodles should be soft, but not mushy. Add salt
and pepper to taste. Ladle into warm soup bowls and garnish with
fresh dill sprigs. ;D