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Chinese Chicken Soup

In the dead cold of winter, there is nothing light hot chicken soup to bring you back to life. Cooking the cilantro in this recipe for a long time will mellow its flavor somewhat taking away some of the unusual flavor that some find disagreeable in fresh cilantro.

1 cup fresh cilantro chopped
1/2 chicken breast
1 onion chopped
2 carrots chopped
1 stalk celery chopped
1 1/2 cup chicken broth
3 cups water
1 teaspoon parsley
3 cloves garlic
2 dashes black pepper
1 tablespoon olive oil
1 pound egg noodles

Dice chicken into small pieces. Heat frying pan on medium, add olive oil and chicken and fry until chicken is white. Stir frequently to avoid sticking. Now pour chicken into crock pot. Successively add other ingredients (except egg noodles) beginning with the vegetables, then the broth and water and finally the spices. Cook for 4 or more hours.

If you choose, you may also cook in a soup pot on the stove top, simmer for one and a half hours or more.

Just before serving cook egg noodles in separate pan per package instructions. When serving, place noodles in a bowl and pour over the soup. Serve hot.

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