Shredder Chicken Noodle Soup

Yield: 12 servings
Calories: 86
Theme: Lunch
Rating:  This recipe has not been rated
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Ingredients

  • 1 1/2 cups wide egg noodles
  • 1 tbsp butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 3/4 cup sliced carrots
  • 1 1/2 cups diced, cooked chicken meat
  • 6 cups chicken broth
  • 1 1/2 cups vegetable broth
  • 1/4 cup water
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tsp poultry seasoning
  • 1 tsp salt
  • pepper

Directions

Bring large pot of water to boil. Add egg noodles and boil until tender, 5 to 10 minutes. Drain and set aside.

In a large pot, melt butter. Cook onions and celery in butter until tender. Don't overcook.

Add carrots, chicken, chicken broth, vegetable broth, water, basil, oregano, poultry seasoning, salt and pepper.

Bring to a boil, then reduce heat and let simmer for 15 minutes before serving.
 

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