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Souped Up Chicken Noodle Soup

Our usual Sunday lunch during fall, winter and spring consists of soup and a make-your-own-sandwich table.  This is a common soup served, I guess partly because we have our chickens to feed us after we've fed them for a year.  Our younger kids like the dry chicken noodle soup prepared just with water too, but they know I try to serve lots of vegetables so they like this version as well.  Our garden often supplies the vegetables needed.

Heat to boiling:

  • 8 cups water

Dice and add:

  • 3-4 carrots
  • 4-5 celery stalks with leaves
  • 1/2 medium onion or 1/2 cup leeks
  • 1 Tbsp. dried parsley
  • 1 cup diced, cooked chicken

Cook for 20-30 minutes or until vegies are tender.  Add:

  • 2 pkg. Lipton dry chicken noodle soup mix

Reduce heat to low and allow to set for 1/2 hour or until noodles from soup are done.

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