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Chicken Vegetable Soup

Yield about 3 quarts


  • 2 quarts chicken bouillon
  • 1 cup sliced carrots
  • 1 cup fresh or frozen green peas
  • 1 cup chopped celery
  • 1 teaspoon salt
  • 2 cups diced cooked chicken
  • 1/2 (8-ounce) package medium-size egg noodles, cooked and drained
  • 1 teaspoon dried whole rosemary
  • 1 teaspoon dried whole thyme

How to Make It

  1. Combine first 5 ingredients in a large Dutch oven; bring to a boil. Stir in remaining ingredients. Reduce heat; cover and simmer 15 minutes or until vegetables are tender. Ladle into individual soup bowls; serve warm.

Oxmoor House Homestyle Recipes