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1 lb Chicken pieces - boned & 6 Carrots, sliced
-skinned 6 Ribs of celery, sliced
1 Onion, chopped 1 tb Lemon juice
2 Bay leaves 1 tb Dried dill
8 Whole pepper corns 4 oz Egg noodles, cooked
12 servings
To make stock: In a large sauce pot combine chicken pieces, onion, bay
leaves, peppercorns, half the carrots, half the celery and 8 cups water.
Bring to a boil; cover and simmer for 1 hour. Strain and discard
vegetables and bay leaves. Return stock to pot. Shred chicken and add to
stock. Add remaining vegetables, dill, lemon juice. Bring to a boil; cover
and simmer for 15 minutes (vegetables tender crisp). Stir in noodles.
Serve or refrigerate. Makes about 12 1 cup servings. Each serving = 94
cal, 6 g pro, 3 g fat, 22 mg chol, 12 g carbs, 29 mg sodium. Percebt of
calories from fat = 29 %
-skinned 6 Ribs of celery, sliced
1 Onion, chopped 1 tb Lemon juice
2 Bay leaves 1 tb Dried dill
8 Whole pepper corns 4 oz Egg noodles, cooked
12 servings
To make stock: In a large sauce pot combine chicken pieces, onion, bay
leaves, peppercorns, half the carrots, half the celery and 8 cups water.
Bring to a boil; cover and simmer for 1 hour. Strain and discard
vegetables and bay leaves. Return stock to pot. Shred chicken and add to
stock. Add remaining vegetables, dill, lemon juice. Bring to a boil; cover
and simmer for 15 minutes (vegetables tender crisp). Stir in noodles.
Serve or refrigerate. Makes about 12 1 cup servings. Each serving = 94
cal, 6 g pro, 3 g fat, 22 mg chol, 12 g carbs, 29 mg sodium. Percebt of
calories from fat = 29 %
