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Mamma's Chicken Soup Recipe


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     Mamma's Chicken Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6-8
Preptime   5 hours
  White Wine: Santa Margarita

Homemade Stock (see step 1)
For the Soup:
2 Tbsp. olive oil
3 carrots peeled and cut crosswise into 1/4 inch coins
1 large vidalia onion chopped (about 2 cups)
2 celery stalks cut into 1/4 inch slices
2 Tbsp fresh chopped dill
1 pound egg noodles
Salt and fresh ground pepper to taste

For the Stock: 1 whole chicken halved and cleaned plus 6 chicken wings, 3 carrots trimmed, 1 onion peeled, 2 leaks throughly rinsed, 1 bay leaf, 1/2 bounch italian parsley, 1 whole lemon For the sotck: In a large pot combine all ingridients and add enough water just to cover Bring to boil Reduce heat to the barest simmer and cook 4 hours occationally skimming the scum off the surfase Strain stock into a large bowl and discard solids except for chicken halves set those aside
To make soup: In a large pot healt live oil over medium heat Add onion, carrots, and celery. Cook about 10 minutes Add 6 cups of stock Cook 25 minutes, or until vegetables are very tender
Meanwhile, pull chicken into shreds from reserved chicken halves: discard skin and bones. Add chicken to stock along with dill and noodles and cook until noddles are al dente, 8-10 minutes. Seasion to taste with salt and pepper Serve hot.
Serving Suggestions
Salad and white hot breat

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