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Cream Of Chicken Soup

I make this soup on Sunday or Monday, when I have leftover chicken soup from Shabbos.

Prep
Cook
Serves 6people
Ingredients
2
tbsp Flour
3
tbsp Oil
5
cups Cold Chicken Broth
3
Carrots
2
Zucchini
2
Potatoes
2
sticks Celery
1
tsp Salt, Pepper
2-3
Chicken Cutlets
1/2
cup Noodles
Directions
1.
Heat flour and oil until hot, but don't burn.
2.
Add cold chicken broth slowly and mix as you pour.
3.
Cut cutlets into small pieces and put in the soup.
4.
Chop the vegetables and add them to the soup. Add salt and pepper.
5.
Let cook for about 30 minutes.
6.
Add any kind of noodles you like, and let cook.
7.
Enjoy!

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