Cook 4 c, diced chicken in a pan (save stock from cooked chicken)
Combine in soup pot:
1 c chopped celery
1 c chopped onions
1 c chopped or grated carrot
1/4 c margarine
Add:
Chicken stock from above and water to equal 12 c
3 tbs chicken base or bouillon
1/2 tsp marjoram
1/2 tsp pepper
1 bay leaf
Add chicken, reduce heat and simmer for 20 minutes, remove bay leaf.
Add 1/2 bag thin egg noodles and cook until tender.
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