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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Noodle Soup Recipe

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This recipe for Chicken Noodle Soup is from Recipes From the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cups cooked chicken, shredded or diced up
3 stalks celery, peeled and diced (use leaves for flavoring the stock)
2 or 3 carrots, peeled and diced, or sliced thin
1/2 Lg onion, cut up
1 TB dried parsley
2 cloves minced garlic, or 1 1/2 tsp minced garlic (in jar)
1/4 tsp poultry seasoning
1/4 tsp black pepper
1/2 cup cream of chicken condensed soup (do not dilute)
1 (32 oz.) carton chicken broth, plus another 1/2 carton (total-48 oz)
8 oz thin Kluski noodles (or soup noodles of your choice)

Directions:
Directions:
1) Take meat off of a store bought rotisserie chicken (or cook a whole chicken). Dice or shred the meat and set aside 2 cups for the soup.
2) Pour the broth into a large pot and add the cream of chicken soup,diced onions, celery (with leaves), and carrots.
3) Add the poultry seasoning, pepper, parsley, and garlic. Let simmer until vegetables are tender. Remove the celery leaves.
4) Meanwhile, cook the noodles in a separate pan according to directions.
5) Add cooked noodles and cooked chicken to the broth & vegetables just before serving.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I like to make a LOT of soup and freeze the leftovers in soup containers for another time. This recipe makes 3 soup containers full.

 

 

 

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