Slovenian chicken noodle soup

Yield: 6 servings

Measure Ingredient
1 \N Stewing chicken, abt 4 lbs, washed and cut up
1 \N Bouquet garni (parsley, thyme, bay leaf)
\N \N Salt and pepper; to taste
1 cup Green peas; uncooked
1 \N Green pepper; cleaned
\N \N & chopped
1 cup Mushrooms; chopped
1 pack Egg noodles, fine; 1/2 lb package
2 tablespoons Butter or margarine
2 tablespoons Chives; chopped fresh

Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Put cut-up chicken in a large kettle with bouquet garni, salt, pepper and 4 quarts water. Bring to a boil, skim. Reduce heat; cook slowly, coverd, for 1 hour or until tender. Take chicken pieces from broth; cut off meat, discarding skin and bones. Return chicken to broth. Add peas, green pepper and mushrooms; cook slowly, covered, for 20 mins, or until vegetables are tender. Add noodles during last 10 mins of cooking. Stir in butter and chives just before removing from heat.

Serves 8 to 10.

NOTES : In Slovenia there are many Austrian-inspired dishes, such as this

soup, which can be served with crusty bread for a one-dish luncheon or supper.

from my kitchen to------------------------------->yours..... Dan Klepach

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