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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I decided I wanted to make chicken noodle soup one day when were snowed in. I must have looked at a million chicken noodle soup recipes. So I took tips and decided to create my own and it came out fabulous. My husband rated it a 10! Ingredients:
1 1/2 lbs cooked chicken breasts, cubed |
2 (32 ounce) boxes chicken broth |
1 teaspoon dried thyme |
1 teaspoon chicken bouillon granule |
2 teaspoons dried parsley |
1 cup carrot, sliced |
1 cup celery, sliced |
1/2 cup onion, roughly sliced |
1/16 teaspoon msg (optional) |
8 ounces wide egg noodles (half a 16 ounce bag) |
Directions:
1. In a large stockpot, combine chicken broth, thyme, chicken bouillon granules, parsley, carrots, celery, onions, and Accent. Bring to a boil and boil for 8 minutes.
2. Add the egg noodles and cook according to package instructions.
3. Once noodles are done, add the chicken broth. Serve hot! ENJOY!
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