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Ingredients Jump to Instructions ↓

  1. 1 Chicken - (abt 3 1/2 lbs) Water - as needed

  2. 2 Onions - chopped (large)

  3. 2 1/2 cups 275g / 9.7oz Chopped celery

  4. 2 1/2 cups 275g / 9.7oz Chopped carrots

  5. 4 Bay leaves

  6. 1 tablespoon 15ml Black peppercorns

  7. 1/4 cup 59ml Olive oil

  8. 1 teaspoon 5ml Freshly-ground white pepper

  9. 1/2 teaspoon 2 1/2ml Dried thyme

  10. 1/2 teaspoon 2 1/2ml Dried oregano

  11. 1 cup 146g / 5.1oz Chopped green cabbage

  12. 1/2 lb 227g / 8oz Egg noodles

  13. 1/2 cup 118ml Petite green peas Salt - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place chicken in large pot and cover with water. Add 1 onion, 1 cup celery and 1 cup carrots. Add bay leaves and peppercorns and bring to boil. Reduce heat to medium and simmer 1 hour. Skim fat occasionally. Remove chicken and set aside to cool. Strain chicken broth and reserve. Discard bay leaves. Separate chicken meat from bone and cut into cubes. Discard bones. In medium pot, saute remaining celery, carrots and onion in olive oil until tender, 15 to 20 minutes. Add reserved chicken broth, white pepper, thyme, oregano and cabbage. Bring to boil. Add egg noodles and simmer until tender, 5 minutes. Add peas and chicken and simmer 20 minutes. Season to taste with salt. This recipe yields 8 servings. Each serving: 359 calories; 172 mg sodium; 97 mg cholesterol; 22 grams fat; 10 grams carbohydrates; 30 grams protein; 0.61 gram fiber.

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