Chicken and Noodles
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From "250 Ways to Prepare Poultry" - 1940 INGREDIENTS 4 pound stewing chicken Salt Pepper Celery greens 1 chicken heart, cut fine 1 chicken gizzard, cut fine 1 pound egg noodles 1/3 cup chopped green onion 1/3 cup shredded cooked ham Cut chicken into serving portions, cover with cold water, add salt and pepper, and heat to boiling. Simmer until chicken is tender, then remove and shred meat. Add celery greens, chicken heart and gizzard to stock and simmer until tender. Cook noodles until tender in boiling salted water. Drain and rinse in cold water. Serve noodles in deep bowls, add the hot soup to cover, sprinkle with shredded chicken and a little green onion. Garnish with shredded ham. Serves 6