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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Marcy Heffinger
  • 3 carrots
  • 3 celery stalks
  • 1 yellow onion
  • 2 TBS garlic, chopped
  • 6 split chicken breasts (with bones)
  • Kosher salt or sea salt
  • Pepper
  • 1 (16 oz.) bag egg noodles
  • 8 cups water
  • Celery salt (optional)
  • Onion powder (optional)
  • Garlic powder (optional)
  • Thyme (optional)
Saute carrots, celery and onion in soup pot until translucent. Add the garlic and stir until incorporated. Make room for the chicken breasts and place them in the pot, bones facing up, and brown. Pour in the water and bring to a boil. Remove from heat, cover and refrigerate overnight.
The next day, de-bone and chop or shred the chicken and put back into the pot. Discard the bones. Bring to a boil and add egg noodles. Cook noodles according to package directions (the chicken should finish cooking while noodles cook). Add optional spices if desired. Up to 2 more cups of water may be added. Rice, fettuccine or orzo may be used in place of the egg noodles.
This recipe will make plenty to freeze for later or to share with neighbors.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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