|
|
CHICKEN-VEGETABLE NOODLE SOUP 6 c. water 1 (5 to 6 lb.) stewing chicken, cut up 1 bay leaf 1 (16 oz.) can tomatoes, cut up 1 (16 oz.) can cream-style corn 2 small zucchini, thinly sliced 1 1/2 c. uncooked medium noodles salt pepper In large kettle, combine water, chicken pieces, onion, bay leaf, 2 teaspoons salt and 1/4 teaspoon pepper. Bring to boil, reduce heat. Cover; simmer about 2 hours or until chicken is tender. Remove chicken. When cool, cut meat off and cube. Discard bones and skin. Skim fat from broth. Remove bay leaf and discard. Add undrained tomatoes, corn and zucchini to broth. Bring to boiling. Stir in noodles. Reduce heat. Cover; simmer about 8 minutes or until noodles are almost tender. Stir in chicken. Cover; simmer until noodles are tender and mixture heated through. Season with salt and pepper. Serves 10. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |