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Full Online Book HomeLearning KitchenSoups - Hearty Chicken Noodle Soup
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Soups - Hearty Chicken Noodle Soup Post by :bulkersdirect Category :Learning Kitchen Author :Unknown Date :March 2012 Read :752

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Soups - Hearty Chicken Noodle Soup

1 (3-4 pound) chicken, cut up
2 medium carrots, pared, sliced
2 stalks celery, sliced
1 medium onion, chopped
1 1/2 cups water
1 can (14 1/2 oz.) chicken broth
2 bay leaves
1/2 tsp. each: marjoram and thyme
1/4 tsp. pepper
2 cups uncooked wide egg noodles
Salt to taste

Place vegetables in crock pot. Add chicken to pot with water, broth and seasonings. Cover and cook on low 9-10 hours, or on High for 3 1/2 - 4 hours.

Remove chicken form cooker and let it cool slightly. Skim fat off surface of broth and discard.

Remove chicken meat from bones and add to pot with noodles. Cover and cook on High for 40 minutes.

Remove bay leaves and season with salt.
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Soups - Chicken -  Hearty Chicken Soup Soups - Chicken - Hearty Chicken Soup

Soups - Chicken -  Hearty Chicken Soup
1 (16-ounce) can diced tomatoes 1 1/2 cups diced cooked chicken 1/2 cup sliced carrots 1/2 cup sliced celery 1 (3-ounce) can sliced mushrooms, drained 3 tsp. instant chicken bouillon granules 1 bay leaf 1/4 tsp. dried thyme, crushed 5 cups water 1 cup cooked medium noodles In crockpot combine undrained tomatoes, chicken, carrot, celery, mushrooms, bouillon, bay leaf, and thyme. Stir in water. Cover and cook on low-heat setting for 6-8 hours. Turn to high-heat setting; stir in cooked noodles. Cover; heat through, about 10 minutes. Remove bay leaf. Serves 5-6

Soups - Chicken -  German Cabbage Soup Soups - Chicken - German Cabbage Soup

Soups - Chicken -  German Cabbage Soup
1 stewing chicken (about 4 lb.), giblets removed 2 qt. water 1 small head green cabbage, shredded 1 large onion, quartered 1 Tbsp. plus 2 tsp. salt 1/4 tsp. fresh ground pepper to taste 2 bay leaves 1 c. half and half blended with 3 Tbsp. flour In Dutch oven or large kettle bring to boil chicken, water, cabbage, onion, 1 tablespoon salt, pepper and bay leaves. Cover, then simmer until chicken is tender, about 1 to 1 1/2 hours, turning chicken once. Remove chicken and cool slightly. Remove meat from bones and cut meat in pieces. Add to soup and