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Chicken Noodle Soup


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  • 1 frying chicken, disjointed
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 onion, diced
  • 1 T salt
  • juice of 1/2 lemon
  • 1 pkg. egg noodles



Step 1

Saute veggies in olive oil.

Place chicken in large kettle. Add carrot, celery, onion, bouillon cubes, salt, lemon juice and 2 quart cold water (or chicken broth). Bring to a boil, reduct heat.

Cover, simmer until chicken is tender. Break noodles into 1 inch pieces. Add to broth. Cook for 15 mins longer or until noodles are done.


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