1 1/2 cups broken wide noodles
1 medium onion, chopped
1 medium carrot, chopped
1/4 cup celery, chopped
1/4 cup mushrooms, chopped
1 medium tomato, peeled, chopped
1 tsp. fresh parsley, chopped
1/2 lb. diced chicken
2 quarts chicken broth
1/2 tsp. oregano
1/2 tsp. sweet basil
Salt and pepper to taste
Two eggs
1 medium onion, chopped
1 medium carrot, chopped
1/4 cup celery, chopped
1/4 cup mushrooms, chopped
1 medium tomato, peeled, chopped
1 tsp. fresh parsley, chopped
1/2 lb. diced chicken
2 quarts chicken broth
1/2 tsp. oregano
1/2 tsp. sweet basil
Salt and pepper to taste
Two eggs
Bring broth to a boil. Add onions, chicken, carrots, and parsley. Simmer for 30
minutes. Add celery, mushrooms, tomatoes, and seasonings. Cook slowly until
you like the way it tastes. Just before eating, beat raw eggs and add to the soup.
Garnish with sliced green onion.
minutes. Add celery, mushrooms, tomatoes, and seasonings. Cook slowly until
you like the way it tastes. Just before eating, beat raw eggs and add to the soup.
Garnish with sliced green onion.
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