chicken noodle soup (dutch)
| Measure | Ingredient |
|---|---|
| 4 pounds | Chicken |
| 3 quarts | Water, cold |
| 1 each | Onion, sliced |
| 1 each | Carrot, sliced |
| 1 each | Bay leaf |
| 1 teaspoon | Parsley |
| 1 x | Salt & pepper |
Wash and clean chicken carefully; cut in pieces. Cover with the cold water. Add the vegetables and seasoning and let simmer for 3 hours or until chicken is tender. Skim off fat. Remove the chicken and add 2 cups of noodles and cook 15 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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