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Chicken Noodle Soup Recipe

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This recipe for Chicken Noodle Soup, by , is from The Hutchison Family Cookbook Project, 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!

Russ Didlake


2 Tablespoons Olive Oil
1 Cup Carrots, sliced thin
1 Cup Celery, about 2 stalks
64 oz Chicken Stock
2 Bay Leaves
1/2 Teaspoons Dried Thyme
1/2 Teaspoon Dried Oregano
1 Teaspoon Pepper
1 lb Wide Egg Noodles
1 lb Chicken
1/4 Cup Pearl Barley, cooked

In large Dutch Oven or stock pot, heat oil over medium-high heat. Saute vegetables until softened. If using raw chicken, add to pan and saute lightly (don't over cook as it will continue to cook in the soup).

Add broth, herbs and pepper. Bring to boil. Boil gently for about 5 minutes or until vegetables are tender.

Add noodles and simmer for about 10 minutes or until tender.

1. Store bought rotisserie chicken can be used. Shred and add at end.
2. I like to cook noodles separately as I don't like the flavor they add to the broth.
3. If using barley, place barley and 3/4 cup water in small pan. Bring to boil, watching closely so it doesn't boil over. Turn to simmer and cook 30-45 minutes, or until tender. Add to the soup at the end.




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