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Light Chicken Noodle Soup Recipe

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This recipe for Light Chicken Noodle Soup, by , is from TLC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, May 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 (46- to 49 1/2- ounce) can chicken broth
2 medium carrots, peeled into small dice
3 c. frozen peas
3/4 lbs. slender asperagus stalks thinly sliced tips cut, to 1 in. long
1/2 lb. skinless, boneless chicken breast, cut into thin strips
1 tsp dried tarragon
1 c thin egg noodles (3 ounces)
1/4 tsp. pepper

Directions:
Directions:
1. Skim off and discard any fat from top of chicken broth. In a large saucepan, bring chicken broth, carrots, and 2 cups water to a boil over high heat. Add peas, asparagus, chicken, and tarragon. Reduce heat to medium-low, cover, and cook 5 minutes.

2. Add egg noodles and cook until vegtables and noodles are tender and chicken is white in center, about 6 minutes. Season with pepper.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
6 to 8 min

 

 

 

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