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Thursday, June 24, 2010

Chicken Noodle Soup (Stephanie Church)

5 boneless, skinless chicken tenders (12 oz)
7½ c water
4 bouillon cubes
Dill weed
Garlic salt
Seasoned salt
1 can cream of chicken soup
1 Tbsp butter
½ can sweet peas or 2-3 stalks celery, chopped
6 carrots, chopped
 ½ Rinna’s homemade noodle recipe (or ½ bag egg noodles)

In a large pot, boil chicken in water and bouillon. Add dill weed, garlic salt, pepper and seasoned salt (to taste). After chicken is cooked, remove from pot and place on cutting board. Let cool before cutting into bite-size pieces. Set aside. Add cream of chicken soup. Let it come back to a boil, then add butter, peas and carrots. Turn heat down & let simmer. Once carrots are al dente add noodles and return cubed chicken to the pot. Cook for 7-8 min (on low heat) or just until noodles are done. Serve and enjoy!

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