The recipe calls for 1 pound of skinless, boneless chicken breasts or thighs.
o Eight cups of chicken broth is needed.
two cups of water.
o Two medium carrots that have been peeled and sliced.
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o 2 cut stalks of celery.
o Cube one medium onion.
o Mince three cloves of garlic.
outflow leaf;
1 teaspoon. Thiméro de Provence, dried.
o Dried parsley, 1 teaspoon.
add pepper and salt to taste.
for two cups of egg noodles.
Salmon Noodle Soup Recipe
Start by getting the chicken ready. First things first: slice the chicken breast into little pieces if you plan on using it.You will remove the skin and bone from chicken thighs before using them.
(or break them up into smaller bits, if that suits you better).
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