Gifford'S Chicken Noodle Soup
|Whole wheat||6 Ounce|
|Noodles||1 Cup (16 tbs)|
|Celery stalks||2 , chopped|
|Onion||1 , chopped|
|Carrot||1 , chopped|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Mushrooms||4 Ounce, sliced|
|Black pepper||1⁄4 Teaspoon|
|Chicken bouillon granules||2 Teaspoon|
|Onion powder||1 Teaspoon|
|Dry ground mustard||1⁄2 Teaspoon|
|Sprinkles||2 Teaspoon (Butter Buds)|
1. Cook chicken and pick meat off the bones. Cut the meat into bite-sized pieces.
2. Strain water in which chicken was cooked and measure out 2 quarts. Cook noodles until tender in the 2 quarts of water.
3. Add remaining ingredients and cook until vegetables are tender. Remove bay leaf before serving soup.