MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chicken Noodle Soup
Categories: Poultry, Pasta, Vegetables, Herbs
     Yield: 4 servings

     2 tb Unsalted butter
     1 md Yellow onion; finey chopped
          Salt & black pepper
     8 c  Chicken stock
     2    Bay leaves or thyme sprigs -OR-
     1 ts Dried thyme
   1/4 c  Parsley or dill; fine chopped,
          - stems reserved,
          - more for garnish
     2 md Carrots; in 1/2" pieces
     2    Celery ribs; in 1/2" pieces
     6 oz Dried noodles or short
          - pasta
     3 c  Chicken; cooked, shredded

 In a large pot or Dutch oven, melt the butter over
 medium. Add the onion, season with salt and pepper, and
 cook until softened but not browned, 5 to 7 minutes.

 Add the chicken stock, bay leaves and herb stems and
 bring to a boil over high. Add the carrots, celery and
 noodles and cook, uncovered, over medium-high until the
 pasta is al dente according to package directions, 7 to
 10 minutes. Add the chicken and simmer just until
 warmed, 1 to 2 minutes. Pluck out the bay leaves and
 herb stems, stir in the chopped parsley, and season to
 taste with salt and pepper.

 Recipe by Ali Slagle

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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