CHICKEN NOODLE SOUP|
leftover roast chicken
1 can condensed chicken broth
or 1 tsp. bouillon
2 medium carrots, sliced
2 medium celery sticks, sliced
1 c. uncooked medium noodles
1 small onion
1 tsp. onion powder
1/4 tsp. garlic powder
Place leftover chicken bones and meat that is on it in
Dutch oven. Put water in to 3/4 up. Boil for 5 hours. Strain
meat and bones. Put broth back in pan. Take all meat off
bones and put in broth. Add condensed broth and all other
ingredients, except noodles. Simmer 20 minutes. Add noodles.
Simmer 20 minutes. Serve with rolls.
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