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Homestyle Chicken Noodle Soup (Paula Deen)



¼ cup butter
3 medium carrots
1 onion, chopped
1 cup thinly sliced celery
1 (8 oz.) package sliced baby bella mushrooms
3 quarts chicken broth
1 bay leaf
2 teaspoons minced fresh thyme
1 teaspoon salt
½ teaspoon ground black pepper
2 cups shredded cooked chicken
2 cups uncooked wide egg noodles
Garnish: fresh thyme
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In a large dutch oven, melt butter over medium-high heat. Add carrots, onion, celery, and mushrooms; cook 6-7 minutes, stirring frequently, or until tender. Add broth, bay leaf, thyme, salt, and pepper; bring to a boil, reduce heat, and simmer, 15 minutes. Stire in chicken and noodles; simmer 8-10 minutes, or until noodles are tender. Garnish with fresh thyme, if desired.

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