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Chicken Noodle Soup (from Rosanne Dovgala) Recipe

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This recipe for Chicken Noodle Soup (from Rosanne Dovgala), by , is from The Dovgala Clan Cookbook , 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!

Contributor:  
Contributor:  
Donna Dovgala McInerney

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken
Box of Lipton Noodle Soup with 2 packets (preferably with chicken)
4 chicken boullion cubes
3-4 stalks celery, sliced (to taste)
3-4 carrots, sliced (to taste)
Diced onions (I use the frozen pack)
Parsley flakes
Salt and pepper

Directions:
Directions:
Cook whole chicken (and I mean whole- which includes liver, heart, etc.) After about an hour, include 2 of the boullion cubes. While the chicken is cooking, slice the vegetables.

Remove all of the contents from the pot. Throw away all bones, innards, and skin.

Keep the chicken and begin pulling the pieces of chicken from the bone. This is a very tedious procedure that will take a lot of time because of all the little pieces. For a large pot of chicken soup, you will be able to use all of the white meat you can find which may or may not include part of one side of the breast.

Use the 8-inch kitchen shears that I gave you all (Katy, Donna, Bibber, Jeanne, Terry and Zanny!) to make things a lot easier. However, whether I have the shears or scissors, most of the time when I made this soup, I ended up cutting myself. You probably already know this, but cuts from chicken are the most likely to become infected, so whatever you do, drop it and go run it under cold water, then wash with Phisoderm (or whatever itís equivalent is these days) and, at least for me, put on some Neosporin and cover with one or two band-aids to make certain the cut is closed.

ANYHOW, then itís up to the veggies in the pot whether or not you want to cook it longer.

Preparation Time:
Preparation Time:
60 minutes

 

 

 

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