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Ingredients
US|METRIC
4 SERVINGS
- 2 boxes chicken stock (organic)
- 1 boneless chicken breast (large organic skinless)
- 5 carrots (chopped into small rounds)
- 3 celery (stocks, chopped into small pieces)
- 1/2 onion (chopped)
- 3 cloves garlic (peeled but left whole)
- 1 cup frozen peas (any or any combo of the following, fresh or frozen corn, fresh or frozen broccoli chopped into bite-size pieces, zucchini chopped finely, or any other veggies you have on-hand that your kids might like.)
- 1/2 cup pasta (leftover plain, any shape, already cooked, I use egg noodles)
- salt
- pepper
- 1 Tbsp. olive oil
- 1 onion (small, finely diced)
- 1 stalk celery (finely chopped)
- 1 large carrot (finely chopped)
- 1 yukon gold potato (peeled and chopped)
- 1 tsp. salt
- 14 oz. diced tomatoes
- 32 oz. vegetable stock (or chicken stock)
- 1 bay leaf
- 1/2 cup pasta (letter)
- 1/2 cup corn (I used frozen)
- 1/2 peas (I used frozen)
- 20 oz. crackers (matzo)
- 1/2 cup butter
- 6 eggs
- salt
- pepper
- 3 Tbsp. minced fresh parsley
- 2 onions (minced)
- 5 oz. matzo meal
- 96 oz. chicken broth
- 5 carrots (chopped in rounds)
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