' a new kitchen" '
"Chicken soup tastes better In

--Annabel Cohen

CI-IIC -N -NOODLE SOUP
,. . _-_______-_.. .
(From the Kitchen of Annabel Cohen)
_.•_______ ,.....___
.............—_—_—_—

3 Tbsp. olive oil

chopped onion
2 tsp. minced garlic
4 quarts (16 cups) water
1 4-5-pound chicken, cut into pieces

2 cups

3 cups sliced carrots
1 cup sliced parsnips
2 cups sliced celery
1 tsp. dried thyme
I bay leaf
e to taste
ley
Salt to taste
dies, or more
/2 cup finely choppe d fresh pars
1 S ounces good quality dried egg noo

Heat oil in alarge pot over medium-high heat. Add the onions
r snips ,
and garlic and cook, stirring frequently, for 5 minutes. Raise
boil.
Re
chicken pieces,
heat to high, add the water, cat-rots, pa
celery, thyme and bay leaf to the pot and bring to a
duce heat, cover and simmer for 1 1/2 hours. Remove
c ool. the soup

from heat and transfer the chicken to a bowl to

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

chicken. Cut o

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MILLENNIUMF

Elegant Handcrafted Cabinetry
& Fine Furniture

248-645-9005

set aside.
vegetables
and
When the soup has cooled a bit, strain it into another
pot and

discard the vegetables (or you may keep some
return them to the soup). Heat the soup, over medium heat,
add the chicken pieces, salt to taste, parsley and noodles.
Simmer until noodles are tender, about 10 minutes. Serve hot.

Makes 8 to 12 servings.

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

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