Recipe - Grandmas Chicken Soup

8 Thighs, chicken, skinned,
broiler/fryer type
2 Carrots, cut in 1/8inch
slices
2 Celery, ribs, cut into
1/4inch slices
2 md Turnips, pared, cubed
1 lg Onion, chopped
8 cup Water
1/3 teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Seasoning, poultry
1/8 teaspoon Thyme
1 cup Noodles, egg, wide

Put the thighs in a large sauce pan or Dutch oven. Layer the
carrots, celery, turnips and onion over the chicken. Add water, salt,
pepper, poultry seasoning and thyme. Cook, covered, over medium heat
until mixture boils. Reduce heat and simmer for about 45 minutes or
until the vegetables and chicken are both fork tender.

Remove chicken; cool. Remove the chicken meat from the bones;
discard the bones. Cut chicken into bitesized pieces.

Heat mixture to boiling; stir in the noodles. Cook, uncovered,
for 5 to 7 minutes or until the noodles are done.

Stir the chicken back into the soup simmer for two minutes, and
serve.

Source: "Chicken Cookery" 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 199479622

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip