Homemade Chicken Noodle Soup Recipe By Tasty

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CHICKEN NOODLE SOUP RECIPE BY TASTY



Chicken Noodle Soup Recipe by Tasty image

Here's what you need: butter, onion, garlic, celery, carrot, cooked chicken, chicken broth, egg noodle, salt, pepper, dried bay leaf

Provided by Claire Nolan

Categories     Lunch

Yield 8 servings

Number Of Ingredients 11

2 tablespoons butter
1 cup onion, diced
2 cloves garlic, minced
1 cup celery, diced
1 cup carrot, diced
½ lb cooked chicken, shredded
4 cans chicken broth
2 cups egg noodle
1 teaspoon salt
1 teaspoon pepper
2 leaves dried bay leaf

Steps:

  • In a large pot, melt butter and add onions and garlic. Cook until onions have begun to soften.
  • Add celery, carrots, and cooked shredded chicken.
  • Add the chicken broth, egg noodles, salt, pepper and bay leaves.
  • Bring to a boil and then reduce heat, cover and simmer for 20 minutes.
  • Remove bay leaves from the soup.
  • Enjoy!

Nutrition Facts : Calories 864 calories, Carbohydrate 75 grams, Fat 55 grams, Fiber 2 grams, Protein 12 grams, Sugar 11 grams

HOMEMADE CHICKEN NOODLE SOUP



Homemade Chicken Noodle Soup image

Sauteed chicken and garlic imparts richness to this homemade soup. Feel free to add additional vegetables and herbs to suit your taste! I like to serve this with a green salad and warm rolls.

Provided by lilacwine808

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 8

4 chicken breast tenderloins, cut into bite-size pieces
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil, divided
2 stalks celery, finely chopped
2 small carrots, finely chopped
3 cloves garlic, finely chopped
2 (14 ounce) cans chicken broth
2 cups medium egg noodles

Steps:

  • Season chicken with salt and pepper.
  • Heat 1 tablespoon oil in a large saucepan over medium heat. Cook chicken in the hot oil until browned on each side and no longer pink in the centers, about 10 minutes total. Transfer to a plate.
  • Add remaining oil to the saucepan and saute celery, carrots, and garlic over medium heat until soft, 5 to 7 minutes. Season with pepper.
  • Pour chicken broth into the cooked vegetables and deglaze by scraping up the bits of chicken and vegetables from the bottom of the hot pan. Bring to a boil. Add egg noodles, reduce heat medium-low, and simmer until noodles are tender yet firm to the bite, 6 to 8 minutes. Season with salt and pepper if necessary.
  • Ladle soup into bowls and lay chicken on top.

Nutrition Facts : Calories 225.8 calories, Carbohydrate 18.3 g, Cholesterol 52.1 mg, Fat 9.5 g, Fiber 1.7 g, Protein 15.6 g, SaturatedFat 1.6 g, Sodium 1041.9 mg, Sugar 2.9 g

THE ULTIMATE CHICKEN NOODLE SOUP



The Ultimate Chicken Noodle Soup image

My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 15

2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Optional: Additional salt and pepper

Steps:

  • Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

CLASSIC CHICKEN NOODLE SOUP RECIPE BY TASTY



Classic Chicken Noodle Soup Recipe by Tasty image

Here's what you need: olive oil, large onion, large carrots, celery, kosher salt, black pepper, garlic, chicken broth, egg noodles, shredded chicken breast, fresh parsley, parmesan cheese

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

¼ cup olive oil
1 large onion, chopped
3 large carrots, sliced
4 stalks celery, chopped
kosher salt, to taste
black pepper, to taste
3 cloves garlic, chopped
8 cups chicken broth
8 oz egg noodles
4 cups shredded chicken breast
½ cup fresh parsley, chopped
parmesan cheese, shredded, to taste

Steps:

  • Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes.
  • Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
  • MAKE AHEAD: Do not add the noodles or parsley. Cool and refrigerate the soup in an airtight container for four days, or in the freezer for up to two months. Reheat on the stove and add the noodles and parsley just before serving.
  • Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
  • Season to taste with salt and pepper, then stir in the parsley.
  • Serve topped with Parmesan.
  • Enjoy!

HOMEMADE CHICKEN NOODLE SOUP RECIPE BY TASTY



Homemade Chicken Noodle Soup Recipe by Tasty image

Here's what you need: rotisserie chicken, poultry seasoning, fresh thyme, garlic, salt and pepper, chicken broth, vegetable oil, white onion, celery, egg noodle, large carrots, frozen peas

Provided by Claire Perlick

Categories     Dinner

Time 30m

Yield 8 servings

Number Of Ingredients 12

1 rotisserie chicken, diced
1 teaspoon poultry seasoning
½ teaspoon fresh thyme
1 clove garlic, minced
salt and pepper, to taste
10 cups chicken broth
3 tablespoons vegetable oil
1 cup white onion, chopped
1 cup celery, chopped
2 ½ cups egg noodle
4 large carrots, sliced
1 bag frozen peas

Steps:

  • Add oil, celery, & onions to a large pot on medium-heat and mix with a wooden spoon. Saute until onions appear translucent, then add minced garlic and saute well..
  • Once cooked through, add chicken broth, chicken, thyme, poultry seasoning, salt, & pepper, and mix well with a plastic spoon.
  • Add carrots and let simmer for 5 minutes. Then, add egg noodles and let simmer for 5 minutes.
  • Add peas and simmer for an additional 5 minutes.
  • Serve warm.

Nutrition Facts : Calories 1211 calories, Carbohydrate 101 grams, Fat 80 grams, Fiber 3 grams, Protein 15 grams, Sugar 17 grams

HEARTY HOMEMADE CHICKEN NOODLE SOUP



Hearty Homemade Chicken Noodle Soup image

This satisfying soup with a hint of cayenne is brimming with vegetables, chicken and noodles. The recipe is from my father-in-law, but I tweaked it to make it my own. -Norma Reynolds, Overland Park, Kansas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h50m

Yield 12 servings (3 quarts).

Number Of Ingredients 13

12 fresh baby carrots, cut into 1/2-inch pieces
4 celery ribs, cut into 1/2-inch pieces
3/4 cup finely chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1-1/2 teaspoons mustard seed
2 garlic cloves, peeled and halved
1-1/4 pounds boneless skinless chicken breast halves
1-1/4 pounds boneless skinless chicken thighs
4 cans (14-1/2 ounces each) chicken broth
1 package (9 ounces) refrigerated linguine
Optional: Coarsely ground pepper and additional minced fresh parsley

Steps:

  • In a 5-qt. slow cooker, combine the first 6 ingredients. Place mustard seed and garlic on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in slow cooker. Add chicken and broth. Cover and cook on low until meat is tender, 5-6 hours. , Discard spice bag. Remove chicken; cool slightly. Stir linguine into soup; cover and cook on high until tender, about 30 minutes. Cut chicken into pieces and return to soup; heat through. Sprinkle with coarsely ground pepper and additional parsley if desired.

Nutrition Facts : Calories 199 calories, Fat 6g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 663mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic exchanges

INSTANT POT CHICKEN NOODLE SOUP RECIPE BY TASTY



Instant Pot Chicken Noodle Soup Recipe by Tasty image

Is there anything better than chicken noodle soup when you are feeling chilly or under the weather? Use homemade chicken stock for a deeper flavor or store-bought for a quick and easy fix-either way, this soup is comforting and delicious.

Provided by Betsy Carter

Categories     Lunch

Time 40m

Yield 8 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 medium yellow onion, diced
4 carrots, thinly sliced
4 celery stalks, thinly sliced
3 cloves garlic, minced
1 teaspoon dried thyme
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 cups shredded rotisserie chicken
8 cups chicken stock
8 oz egg noodle
cracker, for serving (optional)

Steps:

  • Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the onion, carrots, and celery and cook, stirring often, until just starting to soften, about 10 minutes. Add the garlic, thyme, salt, and pepper and cook, stirring constantly, until aromatic, about 30 seconds.
  • Add the chicken and chicken stock and cover with the lid. Place the lid on the Instant Pot and set to Soup/Broth for 5 minutes. Once the timer goes off, release the pressure naturally for 10 minutes.
  • Remove the lid, then add the egg noodles. Cover and turn the Instant Pot to sauté. Cook for about 7 minutes, or according to the package instructions, until the noodles are al dente.
  • Ladle the soup into bowls and serve with crackers, if desired.
  • Enjoy!

Nutrition Facts : Calories 1063 calories, Carbohydrate 85 grams, Fat 66 grams, Fiber 2 grams, Protein 27 grams, Sugar 13 grams

QUICK AND EASY CHICKEN NOODLE SOUP



Quick and Easy Chicken Noodle Soup image

When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.

Provided by MARYVM

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 11

1 tablespoon butter
½ cup chopped onion
½ cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
½ pound chopped cooked chicken breast
1 ½ cups egg noodles
1 cup sliced carrots
½ teaspoon dried basil
½ teaspoon dried oregano
salt and pepper to taste

Steps:

  • In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g

CHICKEN NOODLE SOUP



Chicken Noodle Soup image

This soup is delicious, and very easy to make. It is a wonderful soup to prepare for friends or neighbors that you would like to cook for.

Provided by Sherry

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Yield 10

Number Of Ingredients 12

4 cups chopped, cooked chicken meat
1 cup chopped celery
¼ cup chopped carrots
¼ cup chopped onion
¼ cup butter
8 ounces egg noodles
12 cups water
9 cubes chicken bouillon
½ teaspoon dried marjoram
½ teaspoon ground black pepper
1 bay leaf
1 tablespoon dried parsley

Steps:

  • In a large stock pot, saute celery and onion in butter or margarine.
  • Add chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf, and parsley. Simmer for 30 minutes.
  • Add noodles, and simmer for 10 more minutes.

Nutrition Facts : Calories 226.5 calories, Carbohydrate 18.2 g, Cholesterol 73.6 mg, Fat 8.1 g, Fiber 1.1 g, Protein 19.2 g, SaturatedFat 3.8 g, Sodium 1123.9 mg, Sugar 0.9 g

WORLD'S BEST HOMEMADE CHICKEN SOUP RECIPE BY TASTY



World's Best Homemade Chicken Soup Recipe by Tasty image

Here's what you need: whole chicken, onion, celery, large carrots, garlic, your favorite pasta

Provided by Zoe Ferdman

Categories     Sides

Yield 10 servings

Number Of Ingredients 6

1 whole chicken
1 onion, halved
6 large stalks celery, cut in half
6 large carrots, cut in half
4 cloves garlic, optional
1 cup your favorite pasta, (I recommend using smaller shapes such as stelline, orzo, pastina, or any other similar shapes)

Steps:

  • Fill a large pot with water and then add the chicken and onion. Cook over medium heat until the pot is brought to a slight boil or simmer, and set the kitchen timer for 4 hours
  • After 3 hours of cooking time, rinse the celery and carrots and add them to the pot (if you'd like, also add the garlic cloves). Let all of the vegetables cook along with the onion and chicken for the remaining hour
  • After everything is finished cooking, carefully remove the chicken, onion, and all of the vegetables to a large bowl and let cool slightly before storing in an airtight container in the fridge.
  • Add your favorite pasta to the pot and let look according to the package directions or until al dente/tender.
  • Enjoy!

Nutrition Facts : Calories 296 calories, Carbohydrate 17 grams, Fat 15 grams, Fiber 2 grams, Protein 19 grams, Sugar 2 grams

HEARTY CHICKEN NOODLE SOUP



Hearty Chicken Noodle Soup image

I'm grateful that my mother taught me to make these wonderful old-fashioned noodles, which were a big favorite of mine when I was growing up. They give the chicken soup a delightful down-home flavor. -Cindy Renfrow, Sussex, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 2h55m

Yield 12 servings (3 quarts).

Number Of Ingredients 18

1 stewing chicken (about 6 pounds), cut up
8 cups water
1 large onion, quartered
1 cup chopped fresh parsley
1 celery rib, sliced
5 teaspoons chicken bouillon granules
5 whole peppercorns
4 whole cloves
1 bay leaf
2 teaspoons salt
1/2 teaspoon pepper
Dash dried thyme
2 medium carrots, thinly sliced
NOODLES:
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1 egg
2 tablespoons milk

Steps:

  • In a stockpot, combine the first 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender. , Remove chicken from pot. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces. Strain broth and skim fat; return to the pot. Add chicken and carrots., For noodles, in a small bowl, combine flour and salt. Make a well in the center. Beat egg and milk; pour into well. Stir together, forming a dough. , Turn dough onto a floured surface; knead 8-10 times. Roll into a 12-in. x 9-in. rectangle. Cut into 1/2-in. strips; cut the strips into 1-in. pieces. Bring soup to a simmer; add noodles. Cover and cook for 12-15 minutes or until noodles are tender.

Nutrition Facts : Calories 316 calories, Fat 15g fat (4g saturated fat), Cholesterol 106mg cholesterol, Sodium 937mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.

CHICKEN NOODLE SOUP



Chicken Noodle Soup image

I like making homemade noodles and I often add carrots, potatoes and corn to this soup. To me, homemade soup means homemade bread, too! Rich soup and fresh bread...what great country food at any time of year.

Provided by Taste of Home

Categories     Lunch

Time 2h35m

Yield 8-10 servings.

Number Of Ingredients 12

1 broiler/fryer chicken (2 to 3 pounds)
2-1/2 quarts water
1/2 medium onion, chopped
3 teaspoons salt
2 teaspoons chicken bouillon granules
1/8 teaspoon pepper
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 bay leaf
1-1/2 cups uncooked fine egg noodles
1 cup chopped celery
1 cup chopped carrots

Steps:

  • In a stockpot, combine the first 9 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove chicken; allow to cool. Strain broth; discard bay leaf. , Skim fat. Debone chicken and cut into chunks; return chicken and broth to pan. Add the noodles, celery and carrots; bring to a boil., Reduce heat; cover and simmer for 25-30 minutes or until noodles and vegetables are tender.

Nutrition Facts : Calories 132 calories, Fat 6g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 922mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

CLASSIC CHICKEN NOODLE SOUP



Classic Chicken Noodle Soup image

"After working all day, my husband, Todd, and I enjoy this hearty soup along with crusty rolls and a salad," says Nila Grahl of Gurnee, Illinois. "It's real 'comfort' food."

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 8 servings.

Number Of Ingredients 17

1 broiler/fryer chicken (3 to 4 pounds), cut up
10 cups water
1 large carrot, sliced
1 large onion, sliced
1 celery rib, sliced
1 garlic clove, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
SOUP INGREDIENTS:
2 large carrots, sliced
2 celery ribs, sliced
1 medium onion, chopped
2 cups uncooked fine egg noodles
1 cup frozen peas
1/2 cup frozen cut green beans

Steps:

  • In a large soup kettle or Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until juices run clear, skimming the surface as foam rises., Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; set aside. Strain broth, discarding vegetables and bay leaf. Return broth to the pan; add the carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the vegetables are tender., Add noodles and chicken. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Stir in peas and beans. Cook for 2-4 minutes or until beans and noodles are tender.

Nutrition Facts :

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HOMEMADE CHICKEN NOODLE SOUP RECIPE - CHEF BILLY PARISI
2020-04-01 Remove the chickens and cool for 10 to 15 minutes before removing the skin and pulling the chicken meat away from the bones. Further, chop or pull the chicken meat into bite-size pieces. See note on the amount of chicken to freeze. Set the cooked chicken for …
From billyparisi.com


SOTO AYAM - INDONESIAN CHICKEN NOODLE SOUP - GLEBE KITCHEN | RECIPE …
Dec 28, 2019 - Soto ayam is chicken noodle soup - Indonesian style. Lemongrass. Lime leaves. Ginger. Garlic. Spices. This is seriously tasty noodle soup.
From pinterest.ca


THE MOST FLAVORFUL HOMEMADE CHICKEN NOODLE SOUP - FIT FOODIE …
2022-02-16 Bring soup to a rolling boil over high heat, uncovered. Once boiling, turn down to low, cover, and let simmer for 30 minutes. While soup is boiling, prepare egg noodles by bringing a large pot of water to a boil. Add noodles and cook until noodles are al dente. Remove from heat, strain, and set aside.
From fitfoodiefinds.com


DELICIOUS HOMEMADE CHICKEN NOODLES SOUP #CHICKENNOODLES …
Hello everyone today we have made a delicious homemade chicken noodles must try and don't forget to subscribe love you all.
From youtube.com


EASY HOMEMADE CHICKEN NOODLE SOUP - CREME DE LA CRUMB
2021-01-27 Add noodles, boil til tender. Drain and rinse with cold water, toss with olive oil, and set aside. In a large stock pot, melt butter. Stir in garlic, onions, celery, and carrots. Saute for 3-4 minutes. Add chicken broth, water, lemon juice, salt, pepper, and rosemary. Bring to a boil and cook for 5-10 minutes.
From lecremedelacrumb.com


HOMEMADE CHICKEN NOODLE SOUP: THE CHEATIN’ EDITION - TASTY …
2. Add chicken, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until no longer pink through the center, about 8 minutes. Remove and set on a plate to cool. 3. Add the remaining 2 tablespoons butter and diced onions to pot and saute 5 minutes. Add diced celery and carrots, oregano and parsley, thyme and sugar; saute another 5 minutes.
From tastykitchen.com


HOMEMADE CHICKEN NOODLE SOUP {JUST 3 INGREDIENTS!} - BETH BRYAN
2018-01-12 Instructions. Place whole chicken in a large Ninja crock pot. Be sure to remove the bag of giblets from inside and place them in the pot with the chicken for their nutrients (discard the bag) Slowly pour in 2 quarts of water or enough to barely cover the chicken. Add a generous amount of salt and pepper.
From bethbryan.com


EASY CHICKEN NOODLE SOUP RECIPE (THE BEST!) - CUBES N JULIENNES
2022-01-15 Add chicken stock cube, season with salt, freshly cracked pepper to taste and cook for 30 seconds. Add chicken bone broth or stock, stir and bring it to a boil. Place chicken breasts, fresh thyme, rosemary, and bay leaves. Reduce the heat to …
From cubesnjuliennes.com


DELICIOUS HOMEMADE CHICKEN NOODLE SOUP RECIPE
Once the soup is at a roaring boil, add half a bag of the Essenhaus Wide Homestyle Noodles to the soup. 8. Stir the noodles in the soup and let it cook until the noodles are soft or the desired texture you like. 9. Reduce the temperature to low heat and your homemade chicken noodle soup is ready to serve!
From goodlifedetroit.com


THE BEST HOMEMADE CHICKEN NOODLE SOUP | TASTY KITCHEN: A …
Preparation. Place chicken carcass and any juices/skin in a pot with water, ½ tablespoon salt, pepper, onion and parsley. Bring to boil and simmer for 3 hours.
From tastykitchen.com


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