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Country Comfort Chicken Soup

Oxmoor House
Yield Serves 8


  • 9 cups water
  • 2 cups baby carrots, sliced
  • 1 cup celery, chopped
  • 2 tablespoons garlic, minced
  • 1 1/2 teaspoons seasoned salt
  • 1 teaspoon dried parsley
  • 1 tablespoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 boneless, skinless chicken thighs
  • 4 cubes chicken bouillon
  • 5 cups fine egg noodles, uncooked

How to Make It

  1. Place all ingredients except noodles in a large soup pot. Bring to a boil; cover, reduce heat and simmer until chicken and vegetables are tender, about one hour.

  2. Remove chicken from simmering broth; let chicken cool slightly. Stir noodles into broth; simmer, uncovered, until done, about 5 minutes. While noodles are cooking, dice chicken and return to soup.

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