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Rosemary Chicken Noodle Soup
Ingredients
  • 2 Tablespoons olive oil
  • 1 small white onion, peeled and diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, ends trimmed and diced
  • 3 cloves garlic, minced or pressed
  • 8 cups ( 64 ounces) good-quality chicken stock
  • 3 to 4 stalks *fresh rosemary (or more/less to taste)
  • 6 ounces wide egg noodles (or use gluten-free noodles if making this GF)
  • 2 cups shredded cooked chicken
  • salt and pepper
  • (optional: chopped fresh parsley for garnish)
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