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Once you try this chicken soup recipe from Johanna’s Kitchen you will never want to go back to anything in a can.



Chicken Soup


1 ½ lbs boneless chicken beast cubed

5 carrots sliced

4 celery stalks chopped

3 gloves of garlic minced

3 tablespoons olive oil

6 cup chicken broth

1 cup water

½ tsp thyme

½ teaspoon rosemary

¼ teaspoon celery seed

2 bay leaves

Salt and pepper

¼ cup garlic salt

2 cups wide egg noodles

3 ½ tablespoons fresh parsley


Add everything except the noodles to a large pot cook on medium heat for 1 ½ hours to 2 hours

Add noodles for the last ½ hour

Serve with Italian cheese

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