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Chicken Noodle Soup

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Serves 4


1 Whole Chicken
6 tablespoons Better Than Boullion Chicken Base, (may add more to taste if you prefer)
1 Medium Onion, Chopped
2 cups Celery, Chopped
2 cups Carrots, Chopped (Baby Carrots Work Too!)
1 package Reames Egg Noodles Frozen, (Add 1 more bag if you like heartier soup with a lot of noodles)


  1. Boil Whole Chicken in approximately 2 1/2 quarts of water in large soup pot.
  2. While chicken is boiling, clean and prepare onion, celery and carrots.
  3. Once chicken reaches an internal temperature of 165 degrees F or more, it is done, remove and debone. Cut chicken into preferred size pieces.(Save the broth from cooking!)
  4. Strain the chicken broth and return to pan. Add more water if needed to have 2 1/2 quarts for soup. Add the prepared vegetables, chicken and chicken base. Stir well.
  5. Simmer mixture until vegetables are tender, approximately 30 to 45 minutes.
  6. Add frozen egg noodles and continue to simmer for 30 to 40 more minutes.
  7. Salt and Pepper to taste as the soup cooks.
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