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

Marsha Bohannon


2 boneless, skinless chicken breasts
3 qt. water
2 chicken bouillon cubes
1 garlic clove, minced
1 bay leaf
3/4 tsp. dried-leaf thyme
1 T. minced fresh parsley
1 tsp. salt
1/4 tsp. pepper
3 c. chopped carrots
2 c. chopped celery
1 c. chopped onion
8 oz. package of noodles

In a large soup kettle, place chicken, water, bouillon cubes, garlic, bay leaf, thyme, parsley, salt and pepper. Cover and bring to a boil over high heat. Reduce heat to low and simmer 45 to 50 minues or until chicken is tender. Remove chicken to a plate and cool. Cut chicken into chunks and set aside. Add carrot, celery and onion to broth. Simmer about 30 minutes or until almost tender. Add noodles and cook according to package directions. Add chicken during final few minutes to heat through. Serve immediately.




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