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Chicken Noodle Soup
Chicken Noodle Soup

Category: Soup | Serves: 6

(69 ratings)

Nutrition Information:
Calories: 220
Protein: 17 g
Carbs: 28 g
Fat: 5 g
Saturated Fat: 1 g
Sodium: 240 mg
Fiber: 3 g

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Enjoy a bowl of this classic and comforting soup on a chilly day or whenever you are in the mood!
3 pounds chicken pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
1 chopped broccoli
1 cup washed and chopped celery
3 large scrubbed, thinly sliced carrots
4 cups dry noodles, dry (try whole wheat!)
1 teaspoon thyme or sage (optional)
1 Place chicken pieces in large kettle. Cover completely with water. Cover, bring to boil, reduce heat, and simmer 2-3 hours.
2 Remove cooked chicken pieces from broth with tongs or slotted spoon. Cool 10-15 minutes before separating bones and skin from meat. Break meat into bite-size pieces. Remove any bones or skin from broth.
3 Remove fat from broth by skimming with spoon, adding and removing ice cubes, or blotting top of broth with paper towels.
4 Put chicken meat, seasonings and vegetables into stock.
5 Bring broth to a boil, cover, reduce heat and cook about 15-20 minutes on medium heat until sliced carrots are crispy-tender.
6 Add noodles and boil uncovered for about 6-7 minutes, stirring occasionally to break up any noodles that might stick together.
7 Refrigerate or freeze leftovers within 2 hours of cooking. If refrigerated, use within 2 days. When reheating, bring to a boil.

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