Muldoon's Chicken Noodle Soup

Recipe Ingredients

1		Chicken - (abt 3 1/2 lbs)
		Water - as needed
2		Onions - chopped (large)
2 1/2 cups	275g / 9.7oz	Chopped celery
2 1/2 cups	275g / 9.7oz	Chopped carrots
4		Bay leaves
1 tablespoon	15ml	Black peppercorns
1/4 cup	59ml	Olive oil
1 teaspoon	5ml	Freshly-ground white pepper
1/2 teaspoon	2.5ml	Dried thyme
1/2 teaspoon	2.5ml	Dried oregano
1 cup	146g / 5.1oz	Chopped green cabbage
1/2 lb	227g / 8oz	Egg noodles
1/2 cup	118ml	Petite green peas
		Salt - to taste

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.

Source:
The Los Angeles Times, 05-24-2000

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