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Steps
1
In 3-quart saucepan, heat oil over medium-high heat. Add carrot and celery mix; cook 8 minutes, stirring frequently, until tender.
2
In small bowl, place 3 tablespoons of the broth; set aside. Stir remaining broth, the water and chicken into vegetables. Heat to boiling; add noodles. Boil 7 minutes or until noodles are tender.
3
Meanwhile, stir flour into reserved broth with whisk until smooth. Stir into soup. Cook 3 minutes, stirring constantly, until soup is slightly thickened. Stir in pepper. Garnish with parsley.
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You can replace the egg noodles in this Easy Chicken Noodle Soup recipe with any shape of pasta. Just make sure to follow the packaging directions for cooking time.
Planning to freeze this easy homemade chicken noodle soup? Leave out the egg noodles—they don’t freeze well. When you thaw the soup and bring it to a boil, add the egg noodles and cook them just before serving.
Top your simple chicken noodle soup with crackers or serve with freshly baked Pillsbury™ Original French Bread on the side.
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