Pennsylvania Chicken Noodle Soup
2 tablespoons butter or margarine 1 stalk celery, finely chopped 1 carrot, finely chopped 1/2 cup finely chopped onion 1 large chicken breast, skinned, about 1/2 pound 1 quart chicken broth, canned or homemade 4 ounces noodles, narrow, wide or Dutch 1 cup corn, frozen or canned 1/4 teaspoon black pepper Method 1. In a microsafe 3 quart casserole, combine the butter, celery, carrot and onion. 2. Microwave on high for 3 to 4 minutes, stirring after 1 minute. 3. Place the chicken breast on top of the vegetables. 4. Cover. 5. Microwave on high for 6 to 7 minutes until chicken is done. 6. Cube chicken. 7. Set aside. 8. Stir in 2 cups broth, noodles, corn and pepper. 9. Cover. 10. Microwave on high for 15 minutes. 11. Stir after 5 minutes. 12. Add remaining broth. 13. Remove 2 cups of soup. 14. Blend or process until smooth. 15. Return to the casserole. 16. Add the chicken. 17. Cover. 18. Microwave on high for 5 minutes until steaming hot. 19. Serve. 20. Makes 4 servings. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
