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Chicken Noodle Soup
Serve 8 to 10
Ingredients:
1 tablespoon olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 ribs celery, finely chopped
2 cloves garlic, finely chopped
½ teaspoon dried thyme
1 bay leaf
2 quarts good quality or homemade chicken or vegetable stock
3 cups cooked chicken, torn by hand or cut into bite-sized pieces
3 cups wide egg noodles
salt, to taste
freshly ground black pepper
¼ cup chopped fresh parsley
Directions:
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Meredith Laurence - Blue Jean Chef
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