Chicken Noodle Soup
- chicken broth
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1 tablespoon parsley
- Cover chicken with water, add 2 cans chicken broth.
- Cook 1 hour.
- Refrigerate broth overnight.
- Peel skin off chicken (while still warm).
- Cut up chicken (scrape fat off broth and water) Add remaining ingredients (except noodles), cook 1 hour.
- Add noodles.
This page is made by Pascal Meijer