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Soup/Reames Classic Chicken Noodle Soup Recipe

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

Amanda Sexton


1 lb cooked boneless, skinless Chicken
12 cups chicken broth
1 pkg (24 oz.) Reames Homestyle Egg Noodles
2 tsp parsley
2 bay leaves
1/2 tsp thyme, dried
1 tsp black pepper
2 cups chopped onion
2 cups chopped celery
2 cups shredded carrots
2 cups heavy cream or half and half
8 Tbsp butter
1/2 cup flour
1/2 cup sherry (optional)

Bring chicken broth to a boil with bay leaves. Add noodles and simmer for 20 minutes. Stir often.
Add the parsle, thyme, black pepper, onions, celery,and carrots. Simmer for 10 minutes or until done.
Meanwhile, melt butter in a skillet. Add flour and cook 1-2 minutes.
Add cream to the noodle mixture. Bring back to a simmer. Add the flour mixture, cook and stir until thickened, about 2 minutes.
Add the chicken and sherry (if using). Stir to incorporate and heat.

Personal Notes:
Personal Notes:
May need to cut this recipe in half.




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