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Excellent Chicken Noodle Soup

Kraft Memeber Recipe
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Makes: 8 -10 servings Total Time: 1 hr
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • Stock:
  • 2 1/2 to 3 pounds chicken breasts/wings with the bones in
  • 3 1/2 quarts water
  • 1 onion, peeled and diced
  • 2 tsp. Italian seasoning
  • 3 to 4 cloves garlic, minced
  • 4 bay leaves
  • 3 chicken bouillon cubes
  • Salt and pepper to taste
  • Soup:
  • 2 cups sliced carrots
  • 2 cups sliced celery including leafy green tops
  • 2 1/2 cups uncooked egg noodles
  • 3 Tbsp. chopped fresh parsley leaves
  • 2 tsp. chopped fresh rosemary leaves
  • 1/3 cup cooking sherry
  • Salt and pepper to taste
  • Grated parmesan to taste (optional)
make it
To make the stock: Add all ingredients to a soup pot and cook until the chicken is tender (approximately 45 minutes). Remove chicken from the pot and set aside to cool. Remove and discard bay leaves. This should yield approximately 3 quarts of stock. When chicken is cool enough to touch, pick the meat off the bones, discard the bones, skin and cartilage. Set the meat aside.

To make the soup: Bring the stock back to a boil. Add the carrots and cook for approximately 3 minutes. Add the celery and continue to cook for approximately 10 minutes. Add the noodles and cook according the directions on the package. When noodles are done add the chicken, parsley, rosemary and sherry. Also add the parmesan cheese if using it. Cook for another 5 minutes. Adjust seasonings if need by adding salt and pepper.
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