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CHICKEN NOODLE SOUP Recipe

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This recipe for CHICKEN NOODLE SOUP is from A Taste of Tradition 2nd Edition, 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:  
1 ½ lbs of boneless, skinless chicken breast
5 medium carrots, peeled and chopped fairly thin (1 ¾ cups)
1 medium onion, finely chopped (1 ½ cups)
4 stalks of celery, chopped fairly thin (1 ¼ cups)
3-5 cloves of garlic, minced
3 T extra virgin oil
6 cups low-sodium chicken broth (3-15oz. cans)
1 cup of water
¾ t dried thyme
½ t rosemary, crushed
½ t dried sage (optional)
¼ t celery seed, finely crushed
2 bay leaves
salt and pepper to taste
2 cups uncooked wide egg noodles
¼ cup of chopped fresh parsley
1 T fresh lemon juice
saltine crackers, parmesan cheese

Directions:
Directions:
Add to slow cooker, add chicken (left whole), diced carrots, onion, celery, and garlic.
Add in olive oil, chicken broth, water, thyme, rosemary, celery seed, bay leaves, and salt and pepper to taste. Cover and cook on low heat 6-7 hours, Remove cooked chicken and allow to rest 10 minutes, then dice into bite-size pieces. Add egg noodles and parsley to the slow cooker. Increase temperature to high, cover, and cook 10 minutes longer (or until noodles are tender). Stir in lemon juice and toss in cooked, diced chicken. Serve with saltine crackers and top with Parmesan Cheese. NOTE: Amy Sauls Rains, daughter of Deborah McDaniel Sauls. Great Granddaughter to Cora.

 

 

 

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