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Homemade Chicken Soup

Reviewed: Jan. 1, 2013
I first made this soup last month when my husband and I became very sick for days with a stomach flu. We could only keep down ginger ale and crackers. We were getting very hungry so I decided to try this recipe. I pulled chicken breasts from the freezer and just threw it into the pot (frozen) with the celery, carrots and onions. I added chicken bouillon and as I just had a new shipment of Pensey’s spices I also added thyme, oregano, sage and parsley. Before long just the aroma made us both feel better! When cooked I just cut up the chicken and veggies and served. My husband loved it!! Today I am cooking it today (by special request) and after reading some of the reviews I think the only change I’ll make is to discard the vegetables after the broth is made and add fresh veggies before serving.
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