QUICK AND EASY CHICKEN SOUP|
10 c. water
9 bouillon cubes
1/2 to 1 lb. egg noodles
1 Tbsp. parsley flakes
1 pkg. fresh carrots, peeled
1 Tbsp. grated cheese
Cook noodles separately. Add bouillon cubes, parsley
and carrots to 10 cups boiling water. Boil until carrots are
tender. Add cooked noodles. Beat eggs and add cheese. Drip
over soup while still hot, about 5 minutes. Soup is ready to
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.