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"Absolutely one of the best chicken noodle soups I've ever made! Ran out of chicken stock and didn't have fresh dill on hand so I tweaked the recipe a bit. Used 4 cups chicken stock and 2 cups beef broth. Added the extra two cups of water and about 3/4 tbl. of dill. Family loved it... and sometimes they're hard to please. Simply fantastic!"
Feb 26, 2010 on Food.com