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Chicken Noodle Soup Recipe

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This recipe for Chicken Noodle Soup, by , is from Kick Ass Cookin' with the Dero's!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Gillund
Added: Wednesday, February 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
chicken, onion, celery, carrots, egg noodles, parsley flakes, chicken soup base, salt and pepper

Directions:
Directions:
Fill 6 qt kettle 2/3 full of water (approximately 16 cups), add 1/2 tsp salt and pepper. Bring to a boil. Add 1 whole chicken, thoroughly cleaned and rinsed. Cook chicken 1 hour on med-low heat (cock lid to let steam escape). While chicken is cooking, cut up one bunch celery stalks, 1 lb. carrots, 1 large onion (diced) and set aside. When chicken is fully cooked, remove from kettle and place on a platter to cool slightly before removing skin & bones and cutting into chunks. To kettle add 6 Tbsp of chicken soup base (Orrington Farms brand is wonderful) and stir until dissolved, then add 1 bag (16 oz) Reames frozen egg noodles and cook for 15 minutes, then add cut up vegetables and cook an additional 5 minutes. Add chicken and sprinkle with parsley flakes as desired. Simmer until ready to eat.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
My family's favorite soup!

 

 

 

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