Recipe - Evelyns Chicken Noodles

1 5lb chicken or hen
1 cup Bell pepper; chopped
2 cup Onion; chopped
2 cup Celery; chopped
Salt & pepper to taste
1 Bay leaf
3 tablespoon Worcestershire sauce
3 tablespoon Sugar
2 Cloves garlic; minced
1 cn Cream of tomato soup
1 cn Cream of mushroom soup
1 pound Fresh mushrooms
2 pack (12oz) spinach noodles
8 ounce Parmesan cheese; (up to 12)
Ripe or stuffed olives to
taste

Boil fowl in plenty of water, until it falls from the bones. Drain off
broth and save. Cut up fowl. Cook celery, onions and pepper in enough broth
to cover. When tender add salt, pepper, bay leaf, Worcestershire, sugar,
and garlic. Let simmer a few minutes longer. Now add canned soups and
cut or sliced up mushrooms. Stir in cut up chicken and remove from heat. Boil noodles
in remaining broth according to directions. Combine vegetable/chicken
mixture with noodles and toss lightly. Posted to EATL Digest by Shawn
Zehnder Lea slea@HIGHTOWERSERVICES.COM on Dec 22, 1997