Laura's Tickle Your Tastebuds Chicken Noodle Soup |
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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is the best that (in over 50 years) I have EVER tasted. Please don't leave out the spices-makes the soup. Ingredients:
6 (10 3/4 ounce) cans chicken broth or 6 (10 3/4 ounce) cans homemade chicken stock |
5 cooked chicken breasts, chopped into 1 pieces (or use purchased rotisserie chicken) |
1 cup celery, sliced |
2 medium onions, chopped |
2 cups carrots, sliced |
1 (14 ounce) can corn, drained |
1 teaspoon dried sage or 2 teaspoons fresh sage, minced |
1 tablespoon thyme |
1 teaspoon rosemary |
1/2 bunch fresh cilantro, less stems and chop |
salt & freshly ground black pepper, to taste |
3 cups egg noodles, cooked |
Directions:
1. In stock pot, cook onions and celery in olive oil until tender.
2. Add 5 cans of chicken broth, carrots, corn and seasonings.
3. Bring to boil, reduce heat to simmer, and cook for 2 hours.
4. Add remaining can of broth, chicken and noodles, stir to combine and cook until noodles are tender.
5. Variation: CROCKPOT.
6. Lightly spray inside of crock pot with cooking spray.
7. Follow instructions above; cooking for 6 hours on LOW or 3 hours on HIGH; add chicken and uncooked noodles and cook on HIGH for 1 1/2-2 hours until noodles are tender.
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