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' _a, new kitchen."
'Chicken soup tastes better In

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An/whet Cohen

CI-IICNOODLE. SOUP C o heti)
of Annabel
Kitchen
(From the

3 Tbsp. olive oil
2 cups chopped onion.
. minced garlic
2 tsp
water
pieces
4 quarts (16 cups)
1 4-5-pound chicken, cut into
sliced carrots
3 Clip s
1 cup sliced parsnips
sliced celery
2 cups
1 tsp. dried thyme
1 bay leaf
to taste
pae
Salt to taste
ed fresh rsly
1/2
cup finely
chopp
S ounces
good quality
dried. egg noodles, or more
un-bigh heat. Add the onions
medit
"Heat
oil M and
a large
pot stirring
over frequently,
and garlic
cook,
for 6 carrots,
mirtutes.
Raise
icken pieces,
parsnips,
a boil. Re-
dd. the water, ch
a
beat
celery,
to high,
thyme and bay leaf to the pot ancl bring to
and simmer for 1 1/2 hours. Remove the soup

duce
beat,
from heat
and covet
transer the chicken to a bowl to cool.
es from
and bon
discard skin
Wben
cool Cut
enougb,
to handle,
chicken.
or break
the chicken meat into small pieces and

cc
w

0

z
Cl)

>-
co
>

set aside.
e vegetables
and
When the soup has cooled a bit, strain it into another
pot and
heat,
discard the vegetables (or you. may keep som
oodles.
return them to the soup). "Beat the soup, over medium
add. the chicken pieces, salt to taste, parsley and n Se
Simmer until noodles are tender, about 10 minutes. rve hot.

-

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0
0

0

ervings
Makes 8 to 12 s

.

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Saturday 10 a.m.-2 p.m.
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