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Cooking together is so much fun and especially easy when you can use some of the delicious leftover chicken mom made for dinner last night for this fantastic soup.
small cookie cutters
1 tablespoon Gefen Olive Oil
1 cup carrots, diced (or your favorite vegetables)
1 cup cooked chicken, diced
4 cups Manichewitz Chicken Broth
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1 and 1/2 cups Gefen Egg Noodles, uncooked
4 slices of bread
In a large soup pot, over medium-low heat, sauté the carrots or other vegetables until softened, about three minutes.
Add the chicken, chicken broth, spices and noodles to the pot and bring to a simmer for 10 to 15 minutes, until the noodles are cooked. Taste and adjust seasoning, if needed.
Preheat oven to 350 degrees Fahrenheit.
Using a cookie cutter, press out shapes from the bread slices and spread out on a cookie sheet lined with Gefen Parchment.
Spray or pat with a little olive oil and sprinkle with garlic powder.
Bake for about three minutes, watching closely, until golden. Best eaten same day. Serve with the soup or put on top of the soup when ready to serve.
Photography and Styling by Heather Winters
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