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Recipe Reviews 1 review
Old-Fashioned Chicken and Noodles
When I make my chicken noodle soup I take the skin off the chicken to help cut the grease. Saute onions, celery and garlic in EEVO, add generous amount of salt and pepper. Add 2 tlb. of flour to the vegetables, cook for 1 minute to cook the flour. Slowely add 2 cups chicken stock and 2 cups of water. Add chicken, cover and bring to a boil. Turn down to simmer and cook until chicken is tender. Remove chicken and let cool. Cook noodels in seperate pan with salted boiling water. While noodels cook debone chicken and return to chicken broth and vegetables. Taste as you go and season to your liking. Cook noodels 2 minutes less than the direction, drain and add to soup mixture. Noodels will continue to cook in the soup mixture. Add cornbread and you have a hot delicious meal. . . Enjoy. . .

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Reviewed On: Sep. 29, 2013

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