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Chicken noodle soup Recipe

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This recipe for Chicken noodle soup, by , is from The Wilson Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Richard Wilson


1 or2 onions, chopped
3 Carrots diced
3 Celery ribs, diced
2 cups mixed vegetables
2 quarts chicken broth
2 cups cooked chicken, coarsely chopped
1 pound package egg noodles, fine or medium
1/2 cup flour
2 cups whole milk*
1 tablespoon poultry seasoning
salt and pepper to taste

In a stock pot, place onions, carrots, celery and mixed vegetables. Add chicken stock and bring to a boil. Simmer until vegetables are tender. Add noodles and stir in poultry seasoning and a tablespoon of salt. simmer until noodles are done. Mix the flour with water to make a slurry then stir into the pot. Simmer for about three minutes until thickened. Add milk and bring to a bare simmer. Stir in chicken and serve.

Personal Notes:
Personal Notes:
*May use half and half or evaporated milk instead of whole milk.
May add more water if too thick.
May add chicken bullion for more flavor.
May add 1/2" cubed potatoes if desired.
May replace noodles with one cup of rice for chicken rice soup.
May add a teaspoon of rubbed sage if desired.




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