Evelyn's chicken noodles

Yield: 1 Servings

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

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

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