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Best Chicken Noodle Soup Recipe

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This recipe for Best Chicken Noodle Soup, by , is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Johnson
Added: Wednesday, February 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 T. dried rosemary, crushed
2 tsp. garlic powder
2 tsp. pepper
2 tsp. seasoning salt
2 fryer chickens (3 lbs. each)
Chicken broth to equal 1-1/2 qts when combined with drippings
2-1/4 cup sliced mushrooms
1/2 cup chopped celery
1/2 cup sliced carrots
1/2 cup chopped onion
1/4 tsp. pepper
1 16oz package wide noodles.

Directions:
Directions:
Combine the rosemary, garlic powder, pepper, and seasoning salt, and rub over the chickens. Place the chickens in an ungreased 9" x 13" baking pan. Cover and bake at 350 for 1-1/4 hours, until tender. Drain, and retain the drippings. Cool the chicken, then debone and cut the meat in chunks.

Bring 1-1/2 quarts of chicken broth and drippings to a boil. Add the mushrooms, celery, carrots, onion, and pepper. Simmer 30 minutes. Bring back up to a boil and add noodles. Cook 7-9 minutes. Add the chicken and heat.

Number Of Servings:
Number Of Servings:
10 servings
Personal Notes:
Personal Notes:
To save time and effort, use an equivalent amount of boneless, skinless chicken breasts in place of the fryers.

 

 

 

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