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How to make it

  • 1. Bring chicken stock to a boil.
  • 2. Add dry noodles to stock and set the timer according to pasta package directions.
  • 3. When there are 5 minutes left in the cooking time throw in the chopped carrots, celery and meatballs. Keep the stock boiling.
  • 4. When there is about 1 minute left add the cooked chicken so it can heat up thoroughly.
  • 5. Taste the soup and add salt and pepper as needed.
  • 6. Serve warm and store the leftovers in the fridge or freezer. Enjoy!

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