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This recipe for CHICKEN NOODLE SOUP, by , is from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Theresa T. Armstrong
Added: Tuesday, July 22, 2008


4 cups cooked chicken, diced
1 cup chopped celery
1 cup chopped onions
cup butter or margarine
12 cups water
1 diced carrot
3 tbsps. chicken flavored instant bouillon
tsp. marjoram leaves
to tsp. pepper
1 bay leaf
of a 12 oz. pkg. Ronco Wide Egg Noodles
1 tbsp. chopped parsley

In a large Dutch oven, cook celery and onion in butter until tender. Add remaining ingredients except noodles and parsley. Bring to a boil. Reduce heat and simmer
covered for 30 minutes. Remove bay leaf. Add noodles and parsley. Cook 10 minutes longer or until noodles are tender, stirring occasionally.




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