Chicken Noodle Soup- General Recipes

6 cups chicken broth 1 lb boneless, skinless chicken thighs, visible fat trimmed 1 cup chopped celery 1 cup onion 1 cup baby carrots, halved crosswise 1 large parsnip, peeled and chopped 1 tsp minced garlic 1 bay leaf 1⁄4 tsp pepper 2 cups uncooked medium egg noodles

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  1. #1
    Deal GURU
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    Default Chicken Noodle Soup

    6 cups chicken broth
    1 lb boneless, skinless chicken thighs, visible fat trimmed
    1 cup chopped celery
    1 cup onion
    1 cup baby carrots, halved crosswise
    1 large parsnip, peeled and chopped
    1 tsp minced garlic
    1 bay leaf
    1⁄4 tsp pepper
    2 cups uncooked medium egg noodles
    1⁄4 cup snipped fresh dill
    PREPARATION
    1. Put broth, chicken, celery, onion, carrots, parsnip, garlic, bay leaf and pepper in a large saucepan. Cover and bring to a boil. Reduce heat and simmer 25 minutes, or until chicken is cooked and vegetables are tender.



    2. Discard bay leaf. Remove chicken to a plate to cool slightly. Add noodles to soup; cover and simmer 10 minutes, or until tender.



    3. Meanwhile, shred chicken with fingers or 2 forks. Add to soup along with the dill.

    Serves 6

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  3. #2
    Deal GURU
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    Default

    Never tried dill before, usually put thyme in. Have to try that later this week!

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