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Soups - Savory Chicken Soup

  • 2 chicken legs and thighs or 2 large chicken breasts
  • 1 teaspoon basil leaves
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cumin
  • 1 (8-ounce) package frozen mixed vegetables
  • 1 (6-ounce) bag of egg noodles
  • 1 (14-ounce) can chicken broth
  • 2 cups diced white potatoes
  • 11/2 cups diced celery
  • 1 medium-size onion

Cover chicken in water in a large pot. Add spices and boil until chicken is done; cool. Remove bones, shred chicken in pieces, and place in leftover broth. Add canned broth. Add celery and other ingredients. Cook slowly on low heat until potatoes are done. Add more broth if needed.
Yield: Eight to 10 servings.
Submitted By: Annis Talley
Putnam Farmers Co-op
Number of Servings: 0
Print 3x5 recipe cards
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