3 -4 lbs. stewing chicken washed and cut into serving pieces will all fat removed

Add 2 quarts of cold water and bring chicken to a boil and boil until tender. Strain off the liquid adding enough to make up to 2 quarts. To this juice add the following vegetables:

1/2 cups diced celery

1 cup diced carrots

1/2 cup diced onions

1/2 bay leaf (remove before serving)

sprig parsley

1 tsp. salt

dash of pepper

When vegetables are tender add the pieces of chicken and either 1 cup of boiled noodles or boiled rice as desired.

 

-Mrs. Evelyn Starrett

II John 5:14