~Sent in by: Jessica, Corfu, Greece
1 (4 oz.) stewing chicken
Salt
Freshly ground black pepper
Celery leaves
1 chicken heart, finely chopped
1 chicken gizzard, finely chopped
1 lb. egg noodles
1/3 c. scallions, finely chopped
1/3 c. cooked ham, shredded
Wash chicken thoroughly. Cut into serving pieces.
Place chicken in large kettle and cover with cold
water. Heat to boiling, reduce heat and simmer until
chicken is tender. Remove chicken from kettle and
shred the meat. Add celery leaves, chicken heart and
gizzard to stock in which chicken was cooked. Simmer
until tender. Cook noodles in boiling, salted water
until firm, but tender. To serve, place noodles in
deep, individual bowls. Pour stock over noodles. Add
chicken and scallions. Garnish with ham.
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