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Chicken Noodle Soup

This soup is great during the winter served pipping hot

Prep
Cook
Serves 4people
Ingredients
8
cups Chicken Stock or fat-free, lower-sodium chicken broth
2
skinless, bone-in chicken thighs
1
skinless, bone-in chicken breast half
2
cups diagonally sliced carrot
2
cups diagonally sliced celery
1
cup chopped onion
6
oz uncooked medium egg noodles
1/2
tsp kosher salt
1/2
tsp black pepper
Directions
1.
Combine the chicken stock and all the chicken in a large pot over medium-high heat; bring to a boil. Reduce the heat and let simmer for 20 minutes
2.
Remove chicken from pan, let stand for 10 minutes. Remove the chicken from the bones and shred the meat into bite-sized pieces.
3.
then discard bones.
4.
Add all the vegtables return to a medium heat cover and let sit for 10 minutes
5.
Add noodles, and simmer for 6 minutes.
6.
Add the chicken, salt, and black pepper; cook for 2 minutes or until noodles are done. then serve

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