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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chicken Noodle Soup   
    Categories: Poultry, Pasta, Vegetables, Herbs   
         Yield: 5 servings   
       
         2 tb Unsalted butter   
         1 md Yellow onion; finey chopped   
              Salt & black pepper   
         8 c  Chicken stock   
         2    Bay leaves or thyme sprigs   
              +=OR=+   
         1 ts Dried thyme   
       1/4 c  Fine chopped parsley or   
              - dill; stems reserved, more   
              - for garnish   
         2 md Carrots; in 1/2 pieces   
         2    Celery ribs; in 1/2 pieces   
         6 oz Dried noodles or short   
              - pasta   
         3 c  Shredded, cooked chicken   
       
     In a large pot or Dutch oven, melt the butter over   
     medium. Add the onion, season with salt and pepper, and   
     cook until softened but not browned, 5 to 7 minutes.   
        
     Add the chicken stock, bay leaves and herb stems and   
     bring to a boil over high. Add the carrots, celery and   
     noodles and cook, uncovered, over medium-high until the   
     pasta is al dente according to package directions, 7 to   
     10 minutes. Add the chicken and simmer just until   
     warmed, 1 to 2 minutes. Pluck out the bay leaves and   
     herb stems, stir in the chopped parsley, and season to   
     taste with salt and pepper.   
        
     By: Ali Slagle   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Lumpy gravy? Just think of them as very small dumplings.   
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