Yield: 6 servings
|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