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Ingredients
US|METRIC
4 SERVINGS
- 3 carrots (medium, peeled and sliced into ½ - 1 inch pieces)
- 2 pieces celery (halved lengthwise and cut into ½ slices)
- 1 bay leaf (optional)
- 2 qt. chicken stock (recipe to follow)
- 8 oz. egg noodles
- chicken (cubed from stock)
- 2 Tbsp. salt (or to taste)
- black pepper (to taste)
- 3 lb. chicken (rinsed and giblets removed and thrown away)
- 2 carrots (cut in large chunks)
- 1 onion (large, quartered)
- 3 celery stalks (cut in large chunks, leaves included)
- 4 cloves garlic (peeled and left whole)
- 1 bay leaf
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