1 stewing chicken, abt 4 lbs, washed; and cut
1 bouquet garni (parsley, thyme, bay; leaf)
1 salt and pepper; to taste
1 cup green peas; uncooked
1 green pepper; cleaned
1 & chopped
1 cup mushrooms; chopped
1 pkg egg noodles, fine; 1/2 lb package
2 tablespoon butter or margarine
2 tablespoon chives; chopped fresh
Put cut-up chicken in a large kettle with bouquet garni, salt, pepper and 4 quarts water. Bring to a boil, skim. Reduce heat; cook slowly, coverd, for 1 hour or until tender. Take chicken pieces from broth; cut off meat, discarding skin and bones. Return chicken to broth. Add peas, green pepper and mushrooms; cook slowly, covered, for 20 mins, or until vegetables are tender. Add noodles during last 10 mins of cooking. Stir in butter and chives just before removing from heat. Serves 8 to 10.
NOTES : In Slovenia there are many Austrian-inspired dishes, such as this soup, which can be served with crusty bread for a one-dish luncheon or supper.
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