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- Side One - Cut Out Below -
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Chicken Noodle Soup

  • 12 cups water
  • 4 chicken breasts (I use a local organic brand)
  • 1 onion, peeled and then stuck with 6 whole cloves
  • 4-6 garlic cloves, peeled and slightly smashed
  • 10-12 black peppercorns
  • 1-2 leeks (trim and clean carefully)
  • 1 large carrot (trimmed and cut into large chunks)

Directions: Combine and bring to boil, skim off scum, reduce heat and simmer for 1-2 hours until flavor is fully developed and chicken is fully cooked. Remove chicken from broth, cool, remove meat from bone, and cut into small chunks. Strain broth. Wash soup pot and put strained broth back.

- Side Two- Cut Out Below -
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Chicken Noodle Soup (cont.)

Add the following over medium heat until vegetables start to soften:
  • 1-2 cups green beans, chopped small
  • 1 cup carrots, chopped small
  • 1-2 cups mushrooms, chopped
  • 1/2 sweet red pepper, chopped small
  • 1 cup celery, chopped small
  • 1-15 ounce can of white kidney beans, drained and rinsed
  • Chicken chunks
  • 2 cups uncooked noodles of choice

Lastly, add 1 cup frozen little green peas. Garnish with chopped fresh parsley. Add salt to taste. Makes ~15 cups of soup and freezes well.