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4 qts. water
4 Tbl. LB Jamison's soup base
4 boneless, skinless chicken breast halves
2 cups sliced baby-cut carrots
2 cups peeled and sliced celery
1 1/2 cups chopped onion
1/2 cup fresh parsley - chopped
pepper - to taste
10 oz. package Mrs. Weiss' egg noodles - wide (blue label)
Instructions:
Mix soup base with water in large pot.
Add chicken, simmer on low for 1 hour.
Remove chicken and cut into bite-sized pieces (about 5
cups).
Add chicken, carrots, celery, onion and parsley to water.
Add pepper to taste.
Simmer on low for 1 hour.
Boil noodles in separate pot of water for 7 minutes, drain,
add to soup pot. DO NOT OVERCOOK NOODLES.
Note: What gives this soup its special flavor is the Jamison
soup base and these particular noodles. Add more water and/or soup base to your taste. |
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