Chicken noodle soup (dutch)

Yield: 1 Servings

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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