Chicken Noodle Soup

WRHS ProStart

"Quick recipe...tastes like canned chicken noodle soup, only better."
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1 h servings
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Original recipe yields 6 servings

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  1. Roast whole chicken and reserve 1 cup of white and dark meat
  2. In a large stock pot, simmer carcass with a whole, peeled onion, a few cloves of garlic and celery leaves covered with water for four hours or until broth is cloudy
  3. Strain broth, discard solids
  4. 2) Heat olive oil on medium in medium size sauce pan
  5. 3) wilt onion, garlic, carrot and celery (about 5 minutes)
  6. 4) Add broth and chicken, bring to boil then turn down to a simmer
  7. 5) Add egg noodles and salt and pepper
  8. 6) cover and heat for 30 minutes


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