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Chicken Vegetable Noodle Soup

Chicken Vegetable Noodle Soup 2 skinless boneless chicken breasts, cut into bite sized pieces
1 1/2 tsp. olive oil
1 small leek, white end thinly sliced
1 medium onion, diced
3 cans (14 1/2 oz.) chicken broth
2 carrots, thinly sliced
2 stalks celery, thinly sliced
2 c. egg noodles
1/2 c. fresh or frozen peas
1 can (14 1/2 oz.) diced tomatoes, drained
1 tbsp. dry parsley
Salt and pepper to taste

In a 4-quart saucepan over medium heat cook the chicken until cooked through. Remove chicken to another bowl and set aside. Add the leek and onion to the saucepan and sauté until soft and translucent. Increase heat to medium-high, add broth and bring to a gentle boil. Add carrots, celery and noodles. Place cover slightly ajar on top of saucepan, reduce heat to medium-low and simmer until vegetables and noodles are tender; about 10 minutes. Stir in peas, tomatoes and chicken. Cover and simmer for 5 minutes longer or until peas are tender. Stir in parsley, salt and pepper. Cover and let stand for 3 minutes before serving. Makes 6 servings

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