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Strategies & Market Trends : VOLTAIRE'S PORCH-MODERATED
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To: Murrey Walker who wrote (63272)3/17/2006 3:00:04 PM
From: Dealer  Read Replies (1) of 65232
 
Here tis: Murrey I use the smallest egg noodles, about the size of a round tooth pick.

CHICKEN NOODLE SOUP

STOCK
8 Chicken Thighs with bones or what ever pieces you desire
1 Onion cut in half
2 Celery ribs chunked
2 Carrots cut in 3 inch pieces

Place the chicken in a large soup pan pan and cover with water. Add Vegetables. Cook about 45 minutes over medium heat until Chicken is done, Strain stock in colander, Remove the Chicken from bones and add back to the stock.

Add the following to stock and chicken:

2 cup of water
2 boxes of Swanson Chicken Broth
2 Celery ribs diced
3 Carrots diced
Dice the chicken into bite size pieces
1 Package of Frozen White Corn

Cook another 20-25 minutes until Vegetables are cooked. Add 4 ounces tiny Egg Noodles to the soup and cook 10 minutes.

Taste and adjust for Salt and Pepper.
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