Chicken Noodle Soup with Vegetables Recipe

Ingredients
  • 2 1/2 pounds broiler-fryer chicken, cut up
  • 1 quart water
  • 4 carrots (medium)
  • 4 stalks celery (medium stalks)
  • 1 tablespoon salt
  • 1 teaspoon sugar
  • 1/4 teaspoon pepper
  • 3 chicken bouillon cubes
  • 2 cups uncooked thin egg noodles
Directions
Cut carrots and celery into 1/2 inch slices. Heat all ingredients except noodles to boiling in 4-quart Dutch oven; reduce heat. Cover and simmer until chicken is done, about 45 minutes. Skim fat if necessary. Cook noodles as directed on package. Remove chicken from broth; cool slightly. remove chicken from bones and skin. Cut chicken into 1-inch pieces. add chicken and noodles to broth; heat until hot, about 5 minutes.
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