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December 01, 2005
Hard Rock Cafe Chicken Soup
1 pound chicken breast fillets
1 pound chicken thigh fillets (I use all white meat instead)
vegetable oil
2 tbs butter
1 cup chopped onion
1/2 cup chopped celery
5 cups chicken stock (I use College Inn)
1 cup water (I use extra stock instead)
1 cup sliced carrot
1 tsp salt
1/2 tsp pepper
1/2 tsp fresh parsley (optional)
2 cups egg noodles
reheat oven to 375 degrees. Cover cookie sheet with foil and spray with Pam. Rub chicken pieces with vegetable oil and place on cookie sheet, cook in oven for 25 minutes. Remove and cool. Melt butter in Dutch oven. Saute onions and celery for 4 minutes. Dice chicken and add to pot with remaining ingredients, except noodles.
Bring to a boil Reduce heat and simmer for 30 minutes. Add noodles and simmer for 15 minutes. Serve with chopped parsley,(optional). If you use thin noodles you can cook for less time.
Contributed to our recipe list by Margo in Boston.
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Posted by Willie Crawford at December 1, 2005 09:34 AM
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