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Hearty Homemade Chicken Noodle Soup

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“This is one of the first recipes that I made off the top of my head when I was learning to cook as a newlywed 25 years ago. I've tweaked it a bit since then and now it's a family favorite. I have found that you can buy a ready cooked rotisserie chicken to save time or use leftover chicken. I use a food processor to make chopping the veggies much easier.”
READY IN:
1hr
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

  • 16 cups water
  • 12 cup onion (diced)
  • 1 cup carrot (chopped or diced)
  • 12 cup celery (diced)
  • 1 garlic clove (minced or 1 tsp garlic powder)
  • 13 cup chicken stock paste (or 15 bouillon cubes)
  • 2 tablespoons parsley
  • 1 whole chicken (cooked, de-boned and shredded)
  • 1 (12 ounce) bag egg noodles

Directions

  1. In large stew pot place 8 ingredients.
  2. Bring to a boil and cook until vegetables are tender.
  3. While soup is still boiling, add egg noodles and boil until noodles are tender.
  4. ENJOY!

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