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Steps
1
In 5-quart Dutch oven, heat oil over medium heat. Add carrots, celery, onion and garlic; cook 3 to 4 minutes, stirring frequently, until tender.
2
Stir in chicken, water, contents of seasoning packet from soup mix, salt and pepper. Heat to boiling over high heat. Reduce heat to medium; simmer uncovered 10 to 15 minutes.
3
Break apart noodles, stir into soup; simmer uncovered about 3 minutes longer or until noodles are tender.
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For a cauldron-like effect, serve the soup in a black Dutch oven with a crumpled orange or yellow napkin underneath.
If you don’t have baby-cut carrots on hand, cut full-size carrots into 2-inch pieces.
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