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Low-Fat Chicken Soup
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Recipe Created By: Robbie
Prep. Time: 1:15
Serves: 6-10

1 qt. chicken stock - see Notes, below
1 lb. boned, skinned chicken meat - cooked, shredded, see Notes, below
2 med. carrots - sliced
2 ribs celery - sliced
1 lrg. onion - minced
1/4 cup fresh chopped parsley
3 chicken bouillon cubes OR 1 Tbls. chicken soup base
1/4 tsp. celery seed
salt and pepper - to taste
1 cup rice - un-cooked OR 1 lb. bag egg noodles - un-cooked

Ingredients at Firehouse Pantry

-Place all ingredients, except rice or noodles, in a large pot; bring to a boil over medium-high heat; reduce heat to medium-low and simmer for 45 minutes.
-Add rice or noodles and continue simmering until rice is cooked or noodles are tender.

Notes: Do not use chicken broth. Follow the link for the chicken stock and use that recipe. By doing so, you will also have the necessary cooked chicken for this recipe.

Make It A Meal: Serve with Refreshing Fruit Salad

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