Chicken and Noodle Stew Recipe ingredients

• 1 good-sized chicken or fowl
• ½ tablespoon Karo, Blue Label
• 1 medium sized onion, minced
• 1/3 cup Mazola
• Boiling water
• Argo or Kingsford's Cornstarch
• ½ pound noodles
• Salt and pepper to taste
• 1 cup coarse bread crumbs fried crisp in a little Mazola

To prepare this Chicken and Noodle Stew Recipe, first clean and disjoint the chicken as for fricassee. Pour the Mazola in a kettle, add the Karo and onion and slightly brown the chicken in this. Pour in boiling water to almost cover - about two and a half quarts. Add one-half tablespoon salt and simmer, closely covered, until tender. (This may be done in the oven if more convenient.) Remove the chicken, add any necessary seasoning to the broth and thicken it with one tablespoon cornstarch blended with a little cold water to each cup and a half of stock. Then add the noodles and boil until tender, about fifteen to twenty minutes. Arrange the chicken on slices of toast, put the noodles in their sauce around the edge of the platter and sprinkle with the bread crumbs browned in the Mazola.