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Chicken Noodle Soup Recipe

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This recipe for Chicken Noodle Soup, by , is from Patti's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patti Leake
Added: Saturday, November 11, 2006


2 large cans of chicken stock
1 tablespoon of Tones Chicken base dissolved in one cup of warm water
1/2 cup of shredded carrots
2 celery stalks, diced
1/2 small onion, diced
3 cloves of minced garlic
Package of chicken breast (boneless and skinless), browned in olive oil and then shredded
1/2 container of chicken livers, browned and then finely diced
1/4 cup fresh chopped parsley
Package of egg noodles (or make your own)
juice of 2 lemons squeezed into the soup
season to taste with black pepper, basil, oregano, marjoram, salt, bay leaf, and rosemary.

Combine ingredients in a large stock pot.
Add extra water or broth if needed...
Bring to a boil and then turn to low and cook for at least 4 hours...

Personal Notes:
Personal Notes:
*you do not taste the chicken livers themselves but they add iron to the soup...




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