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Chicken Soup




Source of Recipe


Sue Arnold






List of Ingredients



• 3 Quarts of water
  
• 1 whole chicken leg
  
• 1 C. sliced carrots
  
• 1 C. celery
  
• 1 T. parsely
  
• 1 T. minced onion
  
• 1 T. salt or to taste
  
• 1/2 tsp. tumeric for color
  
• 1/8 tsp. garlic powder
  
• dash pepper
  
• 1 lb. bag wide egg noodles
  






Instructions



1. Put all ingredients in a stock pot and bring to a boil.
   Simmer for one hour or until carrots are soft.
   
2. Remove chicken leg. Cut meat into small pieces and return to broth.
   
3. Cook noodles according to package directions and add to broth.
   






Final Comments


Soup can also be made in the pressure cooker. Time is 15 minutes.
*Make sure not to fill more than 2/3 full.