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Reviewed Chicken and Noodles

Apr 8, 2013 in Food Network Community Toolbox on

This is definitely a "keeper"! I followed Ree's directions to the letter, other then adding a couple of chicken boullion cubes to the water. I even added a splash of 1/2 and 1/2 at the end, as Ree suggested. One of the key's is using the frozen egg noodles. Ree's recipe rivals (and surpasses) a popular, nation-wide, family restaurant's "chicke"

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