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Chicken Noodle Soup

4 to 5 cups of chicken stock
8 ounces of thin egg noodles
salt and pepper to taste
1 cup of diced cooked chicken
2 tablespoons of finely chopped parsley

Bring stock to boil in large saucepan. Add noodles, stirring constantly. Cook noodles according too package directions. Season to taste. Add chicken and cook until heated thoroughly. Serve soup hot, sprinkled liberally with parsley. Serves 4 to 6







 

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