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Chicken, Vegetable, and Noodle Soup


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  • 3 Tbls. unsalted butter
  • 1 onion, chopped
  • 1 celery rib, sliced thin
  • 2 carrots, peeled and sliced into thin rounds
  • 2 teas. minced fresh thyme
  • Salt and pepper
  • 8 c. chicken broth
  • 4 ounces egg noodles (about 2 cups)1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces
  • 1 c. frozen peas


Servings 4


Step 1

Melt butter in Dutch oven over medium-high heat. Cook onion, celery, carrots, thyme, and 1/2 teas. salt until lightly browned, about 5 min. Stir in broth and simmer, covered, until vegetables are soften, 10 to 15 min.

Add noodles to pot and simmer, uncovered, until tender, about 5 min. Off heat, stir in chicken and peas until heated through, about 2 min. Season with salt and pepper. Serve

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