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Published: Tuesday, 1/15/2002

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.

Yield: 8 to 10 servings



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