CHICKEN NOODLE SOUP
- 4 lb. chicken
- 2½ qts. water
- 2½ tsp. salt
- 3 cups cooked noodles
Cut a young stewing chicken into serving pieces, bring to a boil and simmer for 2½ hours, adding water as needed. Skim off the fat and add:
- 1 tsp. peppercorns
- 1 small onion, sliced
- 1 carrot, sliced
- 1 bay leaf
- 1 tblsp. parsley, chopped
- salt and pepper
Bring to boil again and add noodles, preferably home made noodles. Cook for 20 minutes longer.
PENNSYLVANIA DUTCH
