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    HEARTY CHICKEN NOODLE SOUP


    List of Ingredients


    • 2 TO 2 1/2 POUNDS CHICKEN PARTS, SKINNED IF DESIRED
    • 6 CUPS WATER
    • 1 MEDIUM ONION, CHOPPED
    • 6 CARROTS, CUT INTO 1/2" PIECES
    • 5 RIBS CELERY, CUT INTO 1/2" PIECES
    • 14 1/2 OUNCE CAN WHOLE TOMATOES, UNDRAINED, CUT UP
    • 1 1/2 TABLESPOONS INSTANT CHICKEN BOUILLON
    • 1 TABLESPOON DRIED PARSLEY FLAKES
    • 1 TEASPOON SALT
    • 1/2 TEASPOON DRIED ROSEMARY LEALVES
    • 1/2 TEASPOON PEPPER
    • 1 CUP UNCOOKED FINE EGG NOODLES
    • COOK AT:
    • LOW FOR 8 TO 10 HOURS
    • HI: FOR 5 TO 6 HOURS
    • AUTO: FOR 6 TO 7 HOURS


    Instructions


    1. COMBINE ALL INGREDIENTS, EXCEPT EGG NOODLES IN STONEWARE COOKING POT. PLACE POT INTO HEATING BASE, COVER AND COOK AT DESIRED HEATING SETTING FOR TIME GIVEN OR UNTIL CHICKEN AND VEGETABLES ARE TENDER.
    2. REMOVE CHICKEN PIECES FROM COOKING POT AND SET ASIDE TO COOL SLIGHTLY. SET CONTROL TO HI AND ADD NOODLES, STIRRING TO COMBINE. COVER AND CONTINUE TO COOK 30 MINUTES.
    3. REMOVE CHICKEN FROM BONES AND CUT INTO BITE SIZE PIECES. RETURN MEAT TO COOKING POT AND COOK UNTIL NOODLES ARE TENDER. SET AT LOW FOR SERVING.
    4. SERVES 6 TO 8
 

 

 

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