Chicken Noodle Soup 2

1 large package medium noodles
3 tablespoons margarine
2 fryers, cut In pieces
Salt, red pepper and paprika, to taste
1 onion, sliced
1 bell pepper, diced
3 ribs celery, diced
3 garlic cloves, minced
Two 10.75-ounce cans cream of chicken soup
1 pound package carrots, diced
Two 15-ounce cans tiny peas
1/2 bunch parsley, chopped
12 eggs, boiled, peeled and halved

Precook noodles; rinse in cold water. Cover and set aside. Season fryer pieces with salt, red pepper and paprika: fry in margarine until brown. Remove from pot.

Add onions, celery, bell pepper and garlic to pot and saute until onions are wilted. Return chicken to pot and add just enough water to cover chicken, cover and simmer until chicken is tender and falling slightly from the bone.

Remove chicken from pot and let cool. Remove from heat and skim 3/4 of the fat from on top of stock. Add the two cans of cream of chicken soup, cover and let simmer while skinning and deboning chicken. Cut chicken in bite-sized pieces. Return chicken to pot along with diced carrots and simmer until carrots are tender but still firm. Add a little water if soul) is too thick.

Add the two cans of peas and parsley and simmer about 10 minutes more. Remove from heat and add egg halves and enough noodles to make soup, being careful not to add too much, so the soup is not too thick.

The heat from the soup broth will heat eggs and noodles. Serve with crackers or French bread.

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Gumbos, Soups, Chowders

Cajun Country -- New Iberia, Louisiana