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Wednesday, May 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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Chicken-Vegetable Soup
Contributed by: Patricia Vaughan
  • 2 lbs. chicken
  • 1 pint peas
  • 1 pint carrots, chopped
  • 6 large potatoes, chopped
  • 1 large onion, chopped
  • 3 stalks celery
  • 1 tsp. salt
  • 2 tsp. pepper
  • 2 cups chicken broth
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • optional, 1 cup uncooked macaroni noodles
Cook chicken, then discard bones and skin and chop the meat into pieces. Cook vegetables together in water with salt and pepper. When they are done, add chicken, broth and soups and noodles, if desired. Simmer for 15 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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