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Chicken Noodle Soup Recipe

   
 

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     Chicken Noodle Soup

Category   Breakfast - Brunch
Sub Category   None
Servings   6 (14cups)
Preptime   20 mins

Ingredients
8 cups water or 8 cups canned chicken broth
1 cup carrot, cut into 1/4-inch slices
1 cup celery, cut into 1/4-inch slices
1 cup onion, chopped
1 garlic clove, minced
2 bay leaves
1/2 teaspoon dried thyme
4 teaspoons salt (to taste)
1/2 teaspoon fresh ground black pepper, to taste
 
1 (3 1/2 lb) roasting chickens
3 cups wide egg noodles, uncooked

Instructions
In 4-1/2 to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, garlic, bay leaves, thyme, 4 t salt, 1/2 t pepper. Place whole chicken on top of vegetables.
Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours. Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker; cover with lid and cook (on low or high) 20 minutes.
While noodles cook, remove and discard skin, fat and bones from chicken; shred meat
Skim fat from soup and discard. Return chicken to soup to serve.


Originally Submitted
1/19/2013





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