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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