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|Avg Rating: Recipe not yet rated.||Contributed by - Jaqs|
|1kg Chicken pieces, not deboned
3 large tomatoes, diced
4 medium Turnips, grated
3 large Carrots, sliced
250g Beans, broken to desired length
3 medium Potatoes, diced
6 large Celery stalks, sliced to about 2cm thick – celery leaves to be finely chopped
6 Baby marrows, sliced
(Or veggies of your choice
2 packets powdered chicken noodle soup
1 packet MAGGI 2 minute Noodles, crushed
Pepper and spice
|Place a large pot filled with water on the stove on high heat. Slice onions and put into the pot, add spice and chicken pieces and boil until cooked.
Remove the chicken and set aside to cool.
Add all vegetables to chicken stock and allow to cook for about 2-3 hours or until vegetables are cooked.
Pluck chicken from the bones, removing excess skin too, then add the shredded chicken to pot with vegetables and allow to cook for a further 15 minutes.
Add the chicken noodle soup to pot, leave to boil for 10 minutes, stirring every now and then. Then add the noodles, leaving to boil for another 5 minutes.
Add pepper and more spice if needed. Turn down stove and leave to simmer for half an hour.
Serve hot with a bit of grated cheese on top and French loaf.
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