Slovenian chicken noodle soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stewing chicken, abt 4 lbs, washed and cut up | |
| 1 | Bouquet garni (parsley, thyme, bay leaf) | |
| Salt and pepper; to taste | ||
| 1 | cup | Green peas; uncooked |
| 1 | Green pepper; cleaned | |
| & chopped | ||
| 1 | cup | Mushrooms; chopped |
| 1 | pack | Egg noodles, fine; 1/2 lb package |
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | Chives; chopped fresh |
Directions
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