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Soup, Chicken Noodle and Vegetable Soup LF Recipe

   
 

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     Soup, Chicken Noodle and Vegetable Soup LF

Category   Salads - Soups - Sidedishes
Sub Category   Gluten-Free

Ingredients
2 Tbs canola oil
3 carrots, peeled and finely chopped
2 large stalks celery, finely chopped
1 bay leaf
1/2 tsp turmeric
5 thyme sprigs, plus 1 TBS finely chopped
3 marjoram sprigs, plus 2 tsp chopped, or 1 to 2 tsp dried
10 ounces boneless, skinless chicken thighs, fat removed, thinly sliced
1 cup corn kernels
 
1 cup rice vermicelli, broken into short lengths
2 Tbs finely chopped flat leaf parsley
Salt & Pepper
Chicken Stock for 10 cup recipe

Instructions
Heat the oil in a large stockpot over medium high heat. Add the carrot, celery, bay leaf, and turmeric, and cook, stirring regularly for 10 minutes, or until vegetables have softened.
Add corn, thyme and marjoram sprigs, sliced chicken thighs and chicken stock and water to equal 10 cups. Bring to a boil, reduce heat and cook for 8 minutes.
Meanwhile, pour boiling water over the vermicelli noodles and let them soak until they soften. Drain. Add the noodles to the soup and cook for an additional 2 minutes. stir in the chopped thyme and marjoram, season to taste and serve with a sprinkle of parsley.
Note- noodles do not store or freeze well. When preparing recipe ahead of time, leave out noodles.


Originally Submitted
11/4/2016





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