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Chicken Noodle Soup

Notes: 

good one for the crock pot!!

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Ingredients: 

2 carton(s) (26-ounce) reduced-sodium chicken stock or broth
2 cup(s) water
3 large carrots, peeled and thinly sliced
3 small parsnips, peeled and thinly sliced
3 stalk(s) celery, thinly sliced
1 large onion, finely chopped
3 1/2 cup(s) cooked, shredded chicken
1/2 pound(s) extra-wide egg noodles
2 tablespoon(s) minced parsley
2 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground black pepper

carton(s)

(26-ounce)

reduced-sodium chicken stock or broth
2

cup(s)

water
3

large

carrots, peeled and thinly sliced
3

small

parsnips, peeled and thinly sliced
3

stalk(s)

celery, thinly sliced
1

large

onion, finely chopped
3.5

cup(s)

cooked, shredded chicken
1/2

pound(s)

extra-wide egg noodles
2

tablespoon(s)

minced parsley
2

teaspoon(s)

kosher salt
1/2

teaspoon(s)

freshly ground black pepper


 

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