Title: Chicken Noodle Soup
Categories: Penndutch, Soups
Yield: 1 Servings

4 lb Chicken
3 qt Water, cold
1 Onion, sliced
1 Carrot, sliced
1 Bay leaf
1 ts Parsley
Salt & pepper

Wash and clean chicken carefully; cut in pieces. Cover with the cold water.
Add the vegetables and seasoning and let simmer for 3 hours or until
chicken is tender. Skim off fat. Remove the chicken and add 2 cups of
noodles and cook 15 minutes. Source: Pennsylvania Dutch Cook Book - Fine
Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini