"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Jenna Crandall's Chicken Noodle Soup Recipe

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This recipe for Jenna Crandall's Chicken Noodle Soup, by , is from Real cooking from Real housewives, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jenny Dannels
Added: Thursday, October 8, 2009


6 oz. skinless, boneless chicken breast
1 T. Olive Oil
1/2 tsp. Sea Salt or Kosher Salt
1/2 tsp. fresh ground Black Pepper or to taste
2 qt. chicken broth or chicken stock
1 C. Celery, diced
1 C. Carrots, sliced or diced
4 green onions, thinly sliced
2 C. Egg Noodles, wide variety
1/4 C. fresh Cilantro or Parsley, chopped

1. Preheat oven to 350.
2. Lay out chicken breast on a baking sheet and coat with olive oil. Use a brush to coat or preferably coat by hand rubbing oil on meat. Season with Salt and Pepper.
3. Cook in oven for 30-40 minutes making sure chicken is fully cooked. Remove from oven and allow to cool.
4. Heat chicken stock. Simmer stock in an uncovered stock pot or similar pan on stovetop before adding other ingredients.
5. While broth or stock is brought to a simmer, cut up chicken breast, cutting meat into medium sized cubes.
6. Dice celery, slice or dice carrots, and thinly slice green onions.
7. Add celery, carrots, green onions, and noodles to broth or stock. When noodles are fully cooked (8 to 10 minutes), add chicken meat and then the parsley. Allow to cook for an additional 4 minutes or until meat is heated and serve hot.




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