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Chicken and Tortilla Noodles




  1. Cook chicken in water until done, with onion, celery salt, sage, pepper, seasoned salt, parsley and bay leaf.
  2. Remove chicken and debone.
  3. De-fat broth, then chill overnight.
  4. Return chicken to broth; add salsa. Simmer.
  5. Roll flour tortillas, 3 to 4 at a time, as you would homemade noodles, and cut. Add to broth and cook 7 to 10 minutes until done.


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