10” or larger Dutch oven; serves 6
20-25 briquettes, all on bottom; cook 30 – 40 minutes
5 cups water
2 cups egg noodles
½ tsp. garlic powder
1 Tbsp. dried onion
3 chicken bouillon cubes
1-3 Tbsp. dried parsley
1 tsp. salt
¼ tsp. pepper
Directions:
Bring 5 cups of water to boil over all the briquets in your Dutch oven. Add all ingredients, making sure chicken is broken up into pieces. When soup boils again remove half of coals and simmer for 12-15 minutes or until noodles are tender.
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