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November 25, 2017
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Food
Chicken Noodle Soup

1 chicken, cut up
3 quarts water or enough to cover chicken in pot
1 onion, coarsely chopped
1 celery stalk, coarsely chopped
Bouquet garni of small bunch parsley, fresh thyme, and bay leaf
2 cups egg noodles
Salt and pepper

Put chicken, onion, celery, and bouquet garni in a 4-quart pot. Simmer uncovered for 3 hours, adding water as needed to cover.

Remove chicken, discarding bone and skin. Remove bouquet garni. Strain broth. Cut up chicken into bite-size pieces. Return to chicken stock.

Add 2 cups egg noodles. Cook until tender, about 4 to 5 minutes. Season with salt and pepper to taste. Makes 8 to 10 servings.

Thursday, May 16, 2002

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