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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 8 |
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This recipe came from a Southern Living cookbook. It was so perfect the way the cookbook said to make it, that I kept it just that way. Ingredients:
1 (3 -4 lb) broiler-fryer chickens |
8 -10 cups water |
1 bay leaf |
1 tablespoon chopped fresh parsley |
1 1/4 teaspoons salt |
1/4 teaspoon pepper |
1/4 teaspoon dried basil |
1/8 teaspoon celery seed |
1/8 teaspoon garlic powder |
4 medium carrots, chopped |
1 small onion, chopped |
1 cup uncooked fine egg noodles |
Directions:
1. Combine first 9 ingredients in a large Dutch oven. Bring to aboil, cover, reduce heat and simmer 1/2 hours or until tender. remove chicken from broth, discard bay leaf. remove skin, bone chicken, and dice meat; set aside.
2. Add carrot and onion to broth; cover and simmer 30 minutes. Add chicken and noodles, cook an additional 15 minutes.
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