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Chicken Noodle Soup

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  • Complexity: easy


  • 1 large frying chicken
  • 4 stalks celery
  • 2 Vidalia onions
  • ½ pound carrots; peeled and rough chopped
  • ¼ cup Italian parsley
  • 2 parsnips; peeled and rough cut


  1. Rinse chicken and place in large pot with the vegetable peelings. Cover with cold water and add poultry seasoning.

  2. Bring to a boil and reduce to a light boil for 45 minutes. Strain out the peelings and set chicken aside to cool.

  3. Add the vegetables to the pot and continue to cook for 35 minutes.

  4. Add the noodles and cook until tender.

  5. Season with salt and pepper.

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