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Chicken soup

Chicken soup

Ingredients

directions

Prepare the macaroni using package directions, omitting the oil and salt. Place cut up chicken in 7 quart Dutch Oven, pour water over chicken and add the bouillon cubes. Cover and cook over medium heat until Thermo Knob reads 50, reduce heat to low. Simmer for 1 ½ to 2 hours or until the chicken is tender. Stir in the onion, celery, carrots, salt and pepper. Cook until the vegetables are tender, stirring frequently. Remove the chicken with a slotted spoon to a platter. Cook slightly. Chop the chicken, discarding the skin and bones. Return the chicken to the Dutch oven. Stir in the pasta. Cook just until heated through, stirring frequently. Ladle into soup bowls. Sprinkle with parsley. Serve immediately. To save time, add the uncooked pasta to the Dutch oven 30 minutes before the chicken is cooked through.

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