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Chicken Noodle Soup
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  • 1 3 to 4 lbs (1.8 kg). chicken
  • 1 large onion, chopped
  • 1 cup (225 ml) celery, chopped
  • 1 cup (225 ml) carrots, chopped
  • 2 tbsp (30 ml) chicken bouillon granules
  • 1/2 tsp (2 ml). pepper
  • 2 quarts (1900 ml) water (approximately)
  • 2 tbsp (30 ml) parsley
  • 1 cup (225 ml) cooked noodles
  • salt and pepper to taste
  • Rinse chicken and place in large stockpot along with vegetables, bouillon and pepper.
  • Add enough cold water to cover chicken (about 2 quarts).
  • Simmer one hour, or until chicken is tender.
  • Remove chicken.
  • Discard skin, fat, bones and cartilage and reserve meat.
  • Cut or shred meat as preferred and return to broth and vegetables in stockpot.
  • Add remaining ingredients and heat to desired temperature.

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