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Chicken Noodle Soup Recipe

Green Leaf Shape
Yellow Leaf

By Robert J. Matthews

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Ingredients:

2 tablespoons olive oil 1 yellow onion, diced 3 carrots, peeled and sliced 3 stalks celery, sliced 8 cups chicken broth 2 bay leaves 1 whole chicken (3-4 pounds), skin removed 3 cups egg noodles Salt and pepper to taste Chopped parsley for garnish

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Instructions:

In a large stockpot, heat the olive oil over medium heat. Add the onion, carrots and celery. Cook for 5-7 minutes until vegetables are soft.

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2

Pour in chicken broth and add bay leaves. Bring to a boil. Add the whole chicken and reduce heat to low. Simmer for 45 minutes to 1 hour.

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3

Remove chicken from pot and shred or cut meat from bones once cool enough to handle. Discard bones and return shredded chicken to pot.

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4

Remove bay leaves. Add egg noodles and continue simmering for 8-10 minutes until noodles are cooked through.

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5

Season soup to taste with salt and pepper. Serve hot garnished with chopped parsley. 

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Some variations

Use bone-in chicken thighs instead of a whole chicken.

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Add a cup of frozen peas or green beans when adding the noodles.

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