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2 medium Carrots
1 stalk Celery
1 quart Water
1 small Onion
1/4 cup fresh Parsley
2 teaspoons Chicken bouillon
1/2 teaspoon Salt
1/4 teaspoon dried Thyme leaves
1/8 teaspoon Pepper
1/2 cup uncooked, narrow egg Noodles
1 cup flaked, cooked Walleye
Cut the carrots into thin diagonal slices; cut the celery into thin slices. In a 2-quart saucepan, combine the water, carrots, celery, onion, parsley, bouillon, salt, thyme and pepper. Heat to boiling; reduce heat, cover, and simmer 10 minutes. Add the noodles; return to boiling, and cook until the noodles are tender, 8 to 10 minutes. Stir in the fish, and simmer for 1 minute.
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