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Chicken Noodle Soup

Quick and easy. A good use for leftover chicken.


  • 3.5 cups vegetable broth
  • Generous dash of pepper
  • 1 medium carrot, sliced
  • 1 stalk celery, sliced
  • ½ c medium egg noodles
  • 1 c cubed cooked chicken or canned chicken


  1. Mix broth, pepper, carrot and celery in saucepan. Heat to a boil.

  2. Stir in noodles and chicken. Cook over medium heat 10 minutes or until noodles are done.

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