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Chicken Noodle Soup

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Serves 4


1 Whole Chicken
6 tablespoons Better Than Boullion Chicken Base, (May adjust to less or add more to your taste)
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 chicken and chicken base. Stir well.
  5. Warm the prepared vegetables in a saute pan lightly to just turn the vegetables from being crisp. You can warm with a small amount of butter. Once done, add to chicken stock and chicken.
  6. Simmer mixture until vegetables are tender, approximately 30 to 45 minutes.
  7. Add frozen egg noodles and continue to simmer for 30 to 40 more minutes.
  8. Salt and Pepper to taste as the soup cooks.
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