Margaret’s Chicken Soup
Another Shaw family classic.
1 whole breast boneless skinless chicken
8 cups quality chicken stock (see above)
2 stalks celery
2 large carrots
1 medium onion
1 large parsnip, peeled
YIELD: 8 bowls
COURSE: Soups and Stews
Sauté chicken and set aside. Chop vegetables finely. Bring
stock and vegetables to a boil and simmer until tender, 20-30 minutes. Chop the
chicken and add to the soup. Taste for flavour.
German egg noodle variation:
When making stock, omit vegetables and use bay leaf and cardamom as spices.
Cook package of egg noodles. Strain, then stir in 2 tbsp butter. When serving, place noodles in bowl and pour soup over