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Chicken Noodle Soup

LynnLynn Bauter
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  • 2 TB olive oil
  • 1 medium onion, choppped
  • 3 cloves garlic, minced
  • 2 medium carrots, cut long
  • 2 celery ribs, chopped
  • thyme
  • 1 Bay Leaf
  • 2 quarts chicken stock
  • 8 oz. egg noodles
  • S&P
  • 2 chicken breasts
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  • 1

    Cook chicken, shred. Place veggies in large stock pot. Add garlic, thyme, bay leaf. Cook and stir for 6 minutes, until all are soft, not browned. Pour in stock and bring to boil.

  • 2

    Simmer for awhile, fold in chicken. Simmer longer. Add and cook until done.

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