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' a new kitchen'
"Chicken soup tastes better In

-=--Annabet Cohen

Cli_ICN NOODLE SOUP
bel
(From the "Kitchen of Anna

3 Tbsp• olive oil
2 cups chopped onion
2 tsp. raince,d garlic
4 quarts (16cups) water
5 pound chicken, cut into pieces
y
1
3 cups sliced carrots
1 cup sliced parsnips
2 cups sliced Celery
1 tsp. dried the
1 bay leaf
Salt to taste
/2
cuP finely
choppedfresh
8 ounces
good
quality dried parsley
egg noodles, or mote to taste

1

Heat oil in a large pot over medium-high heat. Add the onions
and garlic and cook, stirring chicn.
frequently,
for carrots,
5 minutes.
Raise
pieces,
parsnips,
ke and bring to aboil,
heat to high, add the water,
c-
/2 hours. R.ernove the soup
heat
celery, thyme ancl bay leaf to the p
bowl to cool.
duce heat, cover and simmer for 1
from heat and transfer the chicken to a

When cool enough to handle, discard skin and bones from
chicken. Cut or break the chicken meat into small pieces and

Elegant Handcrafted Cabinetry
& Fine Furniture

248-645-9005

strain it into another pot and
etables and
i

set aside.

When the soup has cooled a bit,
discard the vegetables for you may keep some veg
return them to the soup). Heat the soup, over medium heat,
add. 6.e chicken pieces, salt to taste, parsley ana noodles.
Simmer until noodles are tender, about 10 minutes. Serve hot.

Makes 8 to 12 set

MILLENNIUM'

vings.

Showroom Flours: Monday-Friday 9 a.m.-5 p.m.
Saturday 10 a. M . -2 p.m.
Also by appointment
4068 Maple Road • Bloomfield Hills

WWW. millenniumcabinetry.com

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