FCLB ASEP CHIK BROTH

BEST IF USED BY REFRIGERATE AFTER OPENING AND USE WITHIN 14 DAYS. EASY OPEN CAP - NO PULL TAB! TWIST TO BREAK INNER SEAL AND TAMPER-EVIDENT RING DO NOT PURCHASE IF TAMPER EVIDENT RING IS BROKEN. UNSCREWING CAP BREAKS FOIL SEAL. DO NOT MICROWAVE OR FREEZE PACKAGE. PREPARATION INSTRUCTIONS - STOVE TOP: 1. EMPTY CONTENTS INTO A SAUCEPAN. DO NOT ADD WATER. 2. HEAT, STIRRING OCCASIONALLY. DO NOT BOIL. 3. SERVE. MICROWAVE: 1. EMPTY CONTENTS INTO A MICROWAVE-SAFE BOWL. DO NOT ADD WATER. 2. COVER, MICROWAVE ON HIGH FOR 3 MINUTES OR UNTIL HOT. 3. STIR AND SERVE. OVENS MAY VARY, THESE ARE GUIDELINES ONLY. HOMEMADE CHICKEN NOODLE SOUP INGREDIENTS: 6 CUPS CHICKEN BROTH FC, 2 TBSP BUTTER FC, 1-1/2 LB BONE-IN CHICKEN THIGHS, SKIN REMOVED, 1/2 CUP CHOPPED ONION, 1 CLOVE GARLIC, MINCED, 2 SPRIGS FRESH ROSEMARY, 1 CUP SLICED CARROT, 2/3 CUP SLICED CELERY, 1-1/2 CUPS DRY EGG NOODLES FC, SALT & PEPPER TO TASTE FC, 2 TBSP CHOPPED FRESH PARSLEY. PREPARATION INSTRUCTIONS: MELT BUTTER IN 3 QUART OR LARGER SAUCEPAN; ADD CHICKEN AND BROWN ON ALL SIDES. ADD ONION AND COOK UNTIL SOFT, STIR IN GARLIC, COOK 2 MINUTES LONGER. ADD CHICKEN BROTH, CARROTS, CELERY AND ROSEMARY, BRING TO BOIL. REDUCE HEAT TO LOW, COVER AND SIMMER 35 MINUTES. REMOVE CHICKEN TO PLATE AND ALLOW TO COOL 5 TO 10 MINUTES. REMOVE CHICKEN FROM BONES AND SHRED OR CUT INTO SMALL PIECES, DISCARD BONES. REMOVE ROSEMARY SPRIGS. ADD CHICKEN AND NOODLES TO SAUCEPAN AND COOK, UNCOVERED, UNTIL NOODLES ARE TENDER, ABOUT 15 TO 18 MINUTES. SEASON WITH SALT AND PEPPER TO TASTE; STIR IN PARSLEY. MAKES 8 SERVINGS, FC = FOOD CLUB BRAND STORE UNOPENED CARTON AT ROOM TEMPERATURE. COPYRIGHT TOPCO BVFA0318 QUALITY GUARANTEED - 100% SATISFACTION OR DOUBLE YOUR MONEY BACK.