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1 whole fryer chicken (2 1/2
to 3 lb.)
1 (3 lb.) bag small yellow
onions, quartered
1 lb. carrots, sliced
1 large bag frozen soup
1 box Mrs. Grass chicken
noodle soup mix
1 small jar chicken bouillon
1 bag egg noodles, cooked
according to pkg.

In a large stock pot, put chicken in and fill 1/2 to 3/4
full with water. Add 1 1/2 pounds or half of the onions and
1/2 pound or half of the carrots. Bring to a boil. Reduce
heat and simmer, covered, for 1 to 1 1/2 hours. Test chicken
for doneness. When chicken is fully cooked, remove whole
chicken from pot. Discard skin and bone chicken. Cut chicken
into bite-size pieces. Return chicken pieces to stock pot and
add all remaining ingredients except noodles. Simmer for about
30 to 45 minutes. Serve soup over noodles according to indi-
vidual taste.

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