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Chicken Noodle Soup Recipe

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This recipe for Chicken Noodle Soup, by , is from Beans and Cornbread, The Landress Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Landress
Added: Monday, January 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 leeks, white part only- cleaned and diced
1 stick butter
2 carrots, chopped
2 stalks celery, chopped
2 teaspoons kosher salt
1 teaspoon pepper
2 quarts chicken broth
4 chicken breasts boiled til tender and chopped
8 ounces sliced mushrooms
cooked noodles

Directions:
Directions:
Melt butter in a large soup pot and saute leeks, carrots and celery with the salt and pepper for a few minutes.
Add all ingredients except noodles to pot and simmer for about 15 minutes- add more salt and pepper if needed.
Add noodles and cook for a few minutes and that's it!

Personal Notes:
Personal Notes:
Slice the leeks(white part) in half lengthwise and rinse- they can be pretty dirty. It is best to cook the noodles separately and then add to soup- they will soak up too much broth otherwise.

 

 

 

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