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Wednesday, October 12, 2011

Chicken Noodle Soup

For day #12 of Soup Month we bring you a family classic, Old Fashioned Chicken Noodle Soup.  It's always been said that Chicken Noodle Soup can cure the common cold and for some reason it really does work. Although the broth for this soup is delicious, if you prefer a thicker broth adding the can of soup creates a creamy texture. 

4 -5  Chicken Quarters, skin removed
8 cups  Water (enough to cover chicken)
2 stalks  Celery, cut into 3 pieces
1 small  Onion, cut in half
2 tsp  Salt
2 tsp  Ground Black Pepper
2 cups  Frozen Mixed Peas and Carrots
1 bag  No Yolks Wide Egg Noodles
3 TB  Cornstarch
1/4 cup  Water
1 can  Low-Sodium Campbells Cream of Celery Soup (optional)

Place the chicken quarters into a large soup pot with the water, celery, onion and salt and pepper, and turn heat to high.  Bring water to a boil, reduce heat to medium-high and boil about 30-40 minutes or until chicken is cooked thru.

Remove chicken quarters from pot and allow to cool.  Use a slotted spoon to remove the celery stalks and onion from the pot and discard.  When chicken is cool, remove meat from the bones, place meat back into the broth and discard bones.

Bring broth with chicken back to a simmer over medium heat.  Add the frozen veggies and noodles and stir.  Cook 10 minutes or until noodles are tender.  In a small bowl, combine cornstarch with water and slowly stir into soup to thicken the broth. 

**Optional:  For a thicker broth, add 1 can of Campbells Low-Sodium Cream of Celery soup.

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