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CHICKEN-NOODLE SOUP
Prep: 12 min 
Cook: 55 min
Cost per Serving: $1.05
This hearty, main-dish soup has a homey, cooked-for-hours 
flavor, but takes just 60
minutes. If you like, remove the chicken skin before 
cooking.
 1 broiler-fryer chicken (3 1/4 pounds), quartered
 4 cups each chicken broth and water
 2 carrots, cut in 1-inch pieces
 1 1/2 cups sliced celery
 1 cup coarsely chopped onion
 1 package (8 ounces) broad egg noodles
 1/4 cup chopped parsley
1. Bring chicken, broth and water to a boil in a 4 to 
5 quart pot. Reduce heat, cover and
simmer 20 to 25 minutes.
2. Add carrots, celery and onion. Simmer 15 to 20 minutes 
longer, until chicken is no
longer pink near the bone. Remove chicken. Skim off 
all fat.
3. Stir in noodles, increase heat to medium and cook 
8 to 10 minutes, stirring
occasionally, until noodles are tender.
4. Remove skin from chicken. Tear meat into bite-size 
pieces. Stir meat and parsley into
soup.
Serves 6. Per serving: 329 cal, 33 g pro, 33 g car, 
6 g fat, 119 mg chol, 793 mg sod.
Exchanges: 1 3/4 starch/bread, 1 1/2 vegetables, 3 lean 
meat






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