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Chicken Soup Print Version
  • 5 lbs chicken peices, cooked
  • 3 sliced onions
  • 3 sliced carrots
  • 2 stalks celery
  • 1 quartered bell pepper
  • 2 ADAMS bay leaves
  • 2 tsp ADAMS Parsley
  • 2 tbsp salt
  • 3 quarts water (or stock chicken was cooked in)
  • to taste ADAMS Cayenne pepper
  • 4 Tbl butter
  • 1 lb noodles, cooked
  • as desired additional vegetables such as potatoes, corn, and cabbage
Boil chicken in water until cooked. Remove chicken, let cool, and cube. Strain stock and use as all or part of the water requirements for soup.

In large stock pan, melt the butter and saute the onions and bell pepper until they become limp. Add all the remaining ingredients except the chicken and noodles, and season to taste with salt and cayenne pepper. Simmer for 20 minutes.

Add chicken pieces and noodles and any desired vegetables such as corn, cabbage, potatoes, carrots, for a home cooked chicken soup.

A little cornstarch mixed with water can be used for a thicker stock. Mix well and cook for 10 minutes before serving.

chicken noodle soup

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Cayenne Pepper