Chicken Noodle Souppenndutch, soups 4 lb chicken 3 quart water, cold 1 each onion, sliced 1 each carrot, sliced 1 each bay leaf 1 teaspoon parsley 1 single salt & pepper Wash and clean chicken carefully; cut in pieces. Cover with the cold water. Add the vegetables and seasoning and let simmer for 3 hours or until chicken is tender. Skim off fat. Remove the chicken and add 2 cups of noodles and cook 15 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. |
