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Chicken-Vegetable Soup

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soups dairy free low carb dinner lunch

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Ingredients

1 (6-pound) roasting chicken

8 cups water

2 1/2 cups chopped celery (about 4 stalks)

2 cups thinly sliced leek (about 2 large)

1 1/2 cups (1/2-inch) cubed parsnip (about 8 ounces)

1 1/2 cups (1/2-inch) cubed carrot (about 8 ounces)

1 1/2 cups (1/2-inch) cubed turnip (about 8 ounces)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon chopped fresh dill (optional)

8 ounces egg noodles

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