Monday, October 27, 2008



2 quarts water
1 whole chicken
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon garlic powder
1 tablespoon onion powder
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
2 cups sliced carrots
1 cup frozen corn
1 cup chopped celery
1/4 cup chopped parsley
1 package egg noodles (12 ounces)

1. In a big stock pot, combine water, chicken, salt, pepper, garlic powder and onion powder. Bring to a boil, then reduce heat to low and simmer one hour, or until chicken juices run clear. Remove chicken and shred it. Strain the broth and reserve it.

2. In a skillet over medium heat, cook onion and garlic in olive oil until slightly browned.

3. Combine in the pot: the browned onion and garlic, shredded chicken, strained broth, carrots, corn, and celery. Simmer 20 minutes.

4. Add parsley and egg noodles and simmer for 10 minutes more

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