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Prep 60min
Total1hr45min
Ingredients12
Servings8
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Ingredients
4 1/2
to 5 lb. cut-up frying chickens, skin removed if desired
2
quarts (8 cups) water
1
cup chopped onions
1
cup chopped celery
1
cup celery leaves
1
bay leaf
2
teaspoons salt
1/2
teaspoon pepper
1/4
teaspoon poultry seasoning, if desired
5
carrots, cut into 1/2-inch slices
1 3/4
oz. (1 cup) uncooked wide egg noodles
1
(11-oz.) can whole kernel sweet corn, undrained
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Steps
1
In 8-quart Dutch oven or stockpot, combine chicken, water, onions, celery, celery leaves, bay leaf, salt pepper and poultry seasoning. Bring to a boil. Cover; simmer 45 minutes or until chicken is fork-tender, no longer pink and juices run clear. Add carrots; cook 15 minutes.
2
Remove chicken from Dutch oven. Cut meat from bones. Skim off and discard fat from soup. Return meat to soup. Bring to a boil. Reduce heat to low; simmer, uncovered, 10 to 15 minutes or until carrots are almost tender.
3
Add noodles and corn; return to a boil. Cook over medium heat for 10 to 15 minutes or until noodles are tender. Remove celery leaves and bay leaf. If desired, garnish with chopped parsley.
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If you don’t have egg noodles, you can substitute them for any of your family’s favorite pasta shapes—just be sure to follow the package instructions for cooking time.
Add flavor plus-ups to your bowl of soup for extra tastiness! Garnish with fresh parsley or green onions, or crumble your favorite crackers on top for a bit of texture.
If you plan to freeze this soup, do not add the egg noodles (they don’t freeze well). Instead, thaw the soup and bring to a boil, then add the egg noodles and cook just before serving.
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Nutrition Facts
Serving Size:1 1/3 CUPS
Calories
250
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
2g
10%
Cholesterol
80mg
27%
Sodium
760mg
32%
Total Carbohydrate
18g
6%
Dietary Fiber
3g
12%
Sugars
6g
Protein
28g
% Daily Value*:
Vitamin A
260%
260%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 3 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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