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Chicken Noodle Soup

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Serves 4


Ingredients:

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)
Salt
Pepper

Directions:

  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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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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