Recipe - Homemade Chicken Soup

2 Chicken legs with backs
attached or 3 chicken
breasts (up to 3)
1 lg Onion; chopped
One half cup Fresh chives
1 lg Carrot; 1 in pieces
1 Clove garlic
1 small Carrot; shredded (optional)
2 Ribs celery; 1 in pieces
2 Cubes Oxo chicken flavouring
1 Bag wide egg noodles
Soy sauce
Salt; pepper to taste

1. bring chicken to boil in large saucepan; cover and allow to boil until
chicken is cooked throughout; remove from heat

2. remove chicken from saucepan, reserve liquid

3. cut meat off bones in bite size pieces and return to liquid

4. in separate smaller saucepan, place bones, carrot, One fourth of onions; garlic
and celery; cover with water. bring to boil and allow to simmer One half to 3/4
hr. crush vegetables and simmer 15 min longer; pour through strainer and
add liquid to chicken pieces from 3

5. bring chicken mixture to boil, add remaining onions and Oxo. Allow to
simmer 15 min. Add warm water to bring level to Three fourths full in pot and bring
to boil. Add egg noodles, shredded carrots and chives. Cook until noodles
are done. Remove from heat. Sprinkle salt and pepper to taste. When serving
add a dash of soy sauce.
Posted to EATL Digest by Janine Vandenberg jvandenb@KENT.NET on Sep 4,
1997