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Chicken Noodle Soup

Yield 10 -12 Servings


  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 1/2 cup onion, chopped
  • 10-12 cups water
  • 3 TBSP low sodium chicken bouillon
  • 1/4 tsp pepper
  • 1/2 TBSP Italian seasoning
  • 2 bay leaves
  • 3 cups chicken or turkey shredded and cooked
  • 8 oz egg noodles
  • 2 TBSP flour


  1. Put vegetables, water, chicken bouillon, pepper, Italian seasoning and bay leaves in a large pot.
  2. Heat over medium high and bring to a boil.
  3. Reduce heat slightly and allow to simmer for about 25 minutes. (If your chicken wasn't cooked, you could cook it in the water here)
  4. Add chicken, and noodles.
  5. Cook for about 10 minutes (or however long your noodles say to cook for)
  6. Remove bay leaves.
  7. Combine flour with 3 TBS water in a small bowl.
  8. Add flour paste to soup to help thicken broth a little bit. Allow to cook for a couple minutes to thicken.
  9. Enjoy this soup hot off the stove with a small side of bread or crackers!

Recipe Notes

Recipe from: Aimee at Like Mother Like Daughter
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