Hearty Chicken Noodle Soup
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  1. #1

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    Default Hearty Chicken Noodle Soup

    Hearty Chicken Noodle Soup

    2 teaspoons vegetable oil
    1 cup each, sliced carrots & celery
    1 cup chopped onions
    1 ( about 3 1/2 lbs. ) package whole chicken, rinsed & giblets removed
    10 cups water
    3/4 cup frozen or canned whole kernel corn
    1 tablespoon salt
    1/2 teaspoon black pepper
    3/4 cup uncooked egg noodles
    3/4 cup frozen peas
    1/2 teaspoon dried thyme leaves

    In a very large ( 6 to 8 qt. ) saucepan or Dutch Oven,
    heat oil over medium-high heat.
    Add carrots, celery, and onions; cook and stir 5 minutes.
    Add chicken, water, corn, salt and pepper.
    Bring to a boil; cover, reduce heat and simmer 1 1/2 hours.
    Remove chicken from broth; set chicken aside.
    Skim fat from broth.
    Bring broth to boil again; stir in noodles, peas and thyme.
    Boil vigorously, uncovered, 8 to 10 minutes,
    or until noodles are tender; stirring occasionally.
    Remove chicken from bones; cut into bite-size pieces.
    Stir chicken into broth. Serves 8.

  2. #2

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    Sounds delicious!! Thanks

  3. #3

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    Looks great! I can't wait to try it. Thanks!

    I printed off a couple of your other recipes as well. I'm going to try them in my crockpot.

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