Chicken Noodle Soup

1 (2-1/2 pound / 1.25 kg) Frying Chicken, cut into pieces, skinned if desired
3 Quarts / liters Water
1/2 Cup / 125 mL Watkins Chicken Soup Base
1 Tbsp. / 15 mL Watkins Soup & Vegetable Seasoning
1/2 teas. / 2.5 mL Watkins Black Pepper
2 Cups / 500 mL Sliced Carrots
2 Cups / 500 mL Sliced Celery
1/4 Cup / 60 mL Chopped Onion
1 Recipe Homemade Egg Pasta (recipe on web site - Italian Recipes)

Combine all ingredients except pasta in large soup kettle. Bring to a boil; reduce heat and simmer 20 to 30 minutes or until chicken is tender. Remove chicken from kettle with slotted spoon and let cool. Remove skin and bones from chicken and cut meat into bite-size pieces. (If desired, fat can be skimmed off the top of soup at this time.) Return chicken to pot and bring to a boil. Add pasta and cook 5 to 10 minutes or until pasta is tender, stirring occasionally. Makes 8 servings.

Nutritional Information Per Serving:
Calories 290, Protein 25g, Carbohydrates 30g, Sodium 370mg, Fat 8g, Saturated Fat 2g, Cholesterol 110mg, Dietary Fiber 3g

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