Evelyn's chicken noodles

1 Servings

Ingredients

Quantity	Measure	Ingredient
1		5-lb chicken or hen
1	cup	Bell pepper; chopped
2	cups	Onion; chopped
2	cups	Celery; chopped
		Salt & pepper to taste
1		Bay leaf
3	tablespoons	Worcestershire sauce
3	tablespoons	Sugar
2		Cloves garlic; minced
1	can	Cream of tomato soup
1	can	Cream of mushroom soup
1	pounds	Fresh mushrooms
2	packs	(12-oz) spinach noodles
8	ounces	Parmesan cheese; (up to 12)
		Ripe or stuffed olives to taste

Directions

Boil fowl in plenty of water, until it falls from the bones. Drain off broth and save. Cut up fowl. Cook celery, onions and pepper in enough broth to cover. When tender add salt, pepper, bay leaf, Worcestershire, sugar, and garlic. Let simmer a few minutes longer. Now add canned soups and sliced mushrooms. Stir in cut up chicken and remove from heat. Boil noodles in remaining broth according to directions. Combine vegetable/chicken mixture with noodles and toss lightly. Posted to EAT-L Digest by Shawn Zehnder Lea <slea@...> on Dec 22, 1997