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Chicken Noodle Soup


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  • 2 1/2 Lb chicken cut up
  • 6 C water
  • 4 medium carrots, cut
  • 4 medium stalks celery, cut
  • 1 large onion
  • 1 clove garlic
  • 1 Tsp sugar
  • Salt & Pepper
  • 1 or 2 boullon crubes
  • 2 or 3 cups uncooked egg noodles



Step 1

Heat all ingredients except noodles to boiling in 4 quart dutch oven; reduce heat. Cover and simmer until chicken is done about 15 minutes. Skim fat if necessary. Remove chicken from bones and skin. Turn up heat and add noodles to broth. Cut chicken into 1 inch pieces. Add chicken to broth heat until hot and noodles are cooked


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