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Chicken Noodle Soup Recipe

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

Amy Miedema
Added: Thursday, February 12, 2009


1 c. chopped celery
1/4 tsp. pepper
1 c. chopped onion
1 bay leaf
1/4 c. margarine
4 c. chopped cooked chicken
12 c. water
8-12 oz. uncooked egg noodles
3 TB. chicken boullion
1 TB. chopped parsley
1 c. sliced carrots
1 c. frozen corn
1/2 tsp. tarragon

In a large pot, cook celery and onion in marg. until tender. Add remaining ingredients, except chicken, noodles, parsley and corn. Bring to boil. Reduce heat and simmer, covered, for 30 minutes. Remove bay leaf, add chicken, noodles, parsley and corn. Cover and cook 10 minutes or until noodles are tender, stirring occasionally.
OPTIONAL: I cut the water and bouillon in half and add 6 c. chicken stock (the big can). This seems to give the soup a little more flavor.

Personal Notes:
Personal Notes:
All the kids love this soup. When you use more noodles, it's a nice meal for the really little ones!




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