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NO YOLKS(R) Chicken Noodle Soup
March 26, 2015

I thought this was pretty good and I liked the ease of using the rotisserie chicken. I realized after I started making the recipes that it wasn't 4 cups of water but actually 16 cups (4 quarts). When I got to the liquid part I added 8 cups, what I could fit in my 3" tall pot, and then 4 more cups right before it was finished. For the amount of noodles and chicken, I used, it seemed fine. I cooked the onions until almost soft and then sautéed the carrots and celery with it for a few minutes, too, before adding the liquid. When I added the first 8 cups of water I did 2 Tblsp plus 2 tsp of low-sodium vegetable paste. I didn't have chicken broth and wanted to use less sodium anyhow. I find bay leaf to be strong in flavor, so I just used 1 leaf instead of 2. I didn't have a sprig of time, so I used 1/4 tsp. dried. Other seasonings I added were a pinch of pepper, garlic salt, and dried parsley at the end. For the meat I just did 2 cups of rotisserie and pretty much all white meat. I weighed the regular egg noodles, I had leftover from another recipe, and it was 5 oz or 2 3/4 cup and that also worked good. I also simmered it a little longer than suggested to ensure the vegetables were soft and to have it warm for dinner. I would make this again. I got about 7 servings, and made as is, at 187 calories per bowl. ty

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