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Homemade Chicken Noodle Soup

Serves: 6-8
Prep. Time: 1:30

1 Lb. boned, skinned chicken breasts
1 Lb. boned, skinned chicken thighs
vegetable oil - as needed
2 Tbls. butter
1 lrg. onion - chopped
3-4 stalks celery - diced
4 cups chicken stock
2 cups water
2-3 carrots - sliced
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. minced fresh parsley
2 cups unprepared egg noodles

Ingredients at Firehouse Pantry


-Rub a light coat of vegetable oil over the chicken pieces.
-Bake coated chicken on a cookie sheet in a 375 degree oven for 25 minutes.
-Allow chicken to cool, then dice.
-In a large pot or Dutch oven, sauté the onion and celery butter for 4-5 minutes.
-Add remaining ingredients, except the noodles, to the pot.
-Bring to a boil, then reduce heat and simmer for 30 minutes, or until the carrots are soft.
-Add the noodles and simmer for 15 minutes, or until the noodles are tender.

Make It A Meal: Serve with Bread like The Outback's®

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