Chicken Soup
- 2 qt. chicken stock
- 3 large carrots, sliced
- 3 stalks celery, sliced
- 1/2 c. fresh mushrooms, sliced
- 2 c. chicken, diced
- 2 c. egg noodles
- 1 Tbsp. chicken bouillon
- 1 tsp. caraway
- 1 tsp. parsley
- 1/2 tsp. paprika
- 1/2 tsp. dry mustard
- 1/2 tsp. tarragon
- 1/2 tsp. marjoram
- 1/4 tsp. garlic salt
- 1/4 tsp. sage
- 1/4 tsp. coarsely ground pepper
- Boil carrots and celery in stock until tender.
- Add herbs, spices and bouillon; simmer for 1 hour.
- (May need to add water prior to boiling noodles.)
- Bring soup to a boil.
- Add chicken, mushrooms and noodles.
- Cook until noodles are done.
- Freezes well, too.
chicken stock, carrots, stalks celery, fresh mushrooms, chicken, egg noodles, chicken bouillon, caraway, parsley, paprika, dry mustard, tarragon, marjoram, garlic salt, sage, ground pepper
Taken from www.cookbooks.com/Recipe-Details.aspx?id=866775 (may not work)