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CHICKEN STEW WITH EGG NOODLES 
4 or 5 chicken breasts with skin
2 or 3 stalks celery
1 very lg. onion
2 tbsp. dried parsley
1 tbsp. salt
1/2 tbsp. pepper
4 or 5 carrots
2 or 3 tbsp. cornstarch
1 pkg. egg noodles or dumplings

In a large Dutch oven, bring to boil: 4 or 5 chicken breasts with the skin, 2 or 3 stalks celery, 1 very large onion, a couple tablespoons dried parsley, salt and pepper to taste (lots of pepper).

Let simmer (slow boil) until chicken is tender. When the chicken is ready, remove it from the water and take off the skin and bones, return the white meat to the broth.

Now throw in 4 or 5 carrots (pared and cut into 1 inch pieces). Cook for about 30 more minutes or until carrots are tender. Now you add a package of your favorite egg noodles or dumplings. (I like lots of noodles). Before the noodles are completely cooked mix together in a small bowl 2 or 3 tablespoons cornstarch and cold water. Stir this into the other ingredients to thicken the broth. Serves 6.

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