March 03, 2000 • Page Image 109
…sq Z, Z3, : FT, .'"`V:f40 Debone the chicken to remove all meat and cut the meat into 1 12-inch cubes. Return strained chicken stock to the stockpot. Add the 5 cut carrots, parsnip and chicken. Bring to a boil, reduce the heat and bring the liquid to a simmer. Cook until the carrots and parsnips are tender. Add peas; corn and 2 cups of the noodles. Cook for 15 minutes and add salt and pepper to taste. Add addi- - tional noodles as desired. S...…

















































