Chicken Noodle Soup €“ Three Ways!

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 tablespoons extra virgin olive oil (EVOO)

5-6 ribs celery from the heart with leafy tops, chopped

3-4 medium size carrots, chopped

1 large onion, chopped

1 bay leaf, fresh or dried

Salt and freshly ground black pepper

2 quarts chicken stock

1/2 pound extra-wide egg noodles

1 pound chicken tenders or chicken cutlets, chopped

1/4 cup dill, chopped

2 cups popcorn or white cheddar popcorn, for garnish (optional)

1 cup oyster crackers, for garnish (optional)

6 cups chicken stock

1 can tomato sauce (8 ounces)

1 can red beans (15 ounces), rinsed

1 can chickpeas (15 ounces), rinsed

1/2 pound whole wheat penne pasta

2 cups parmesan pita chips, for garnish

Grated Parmigiano Reggiano cheese (a handful)

1 can stewed tomatoes (28 ounces each)

1 cup corn, frozen or freshly scraped from the cob

1 can black beans (15 ounces), rinsed

1/2 pound orzo pasta

4 scallions, thinly sliced

2 cups blue or red corn tortilla chips, for garnish

1 lime, cut into wedges

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