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Chicken Noodle Soup
Contributed by: Connie Schmidt
2 to 21â�„2 lbs chicken breast (with bone and skin)
2 carrots, peeled and sliced thinly
2 stalks celery, sliced
1â�„2 large onion, chopped
broth from cooking chicken
11â�„2 to 2 cups egg noodles
salt and garlic powder, to taste
Boil chicken until tender. Remove from broth. Clean meat from bone and skin.
Add carrots, celery and onions to broth. Cook until tender. Add seasoning, noodles and chicken. Cook until noodles are tender.
(This recipe was contributed as part of a "Cook of the Week" feature.)