Chicken Noodle Soup

This is my favorite recipe to make when someone in the family is sick.  It goes together quickly and is so yummy and soothing.


Prep Time:  1 hour

10 cups of chicken broth (I like to use Better than Bouillon chicken base)
2 cups chicken, cooked and chopped (you can also use a 12.5 oz. can of chicken)
5 carrots, peeled and sliced
5 stalks of celery, sliced
2 medium onions, chopped

1/2 Tbsp. dried parsley
1 - 2 cups noodles (I like the Country Pasta homemade style egg pasta)
2 cups frozen petite peas

Bring the broth to a boil and add the chicken, carrots, celery, onion, and noodles.  (If using other egg noodles that are not thick like the Country Pasta brand, don't add the noodles until you are about 10 minutes away from serving the soup or they will be mushy.)  Simmer for about 15 - 20 minutes or until vegetables are soft and the noodles are still slightly chewy.  Add the peas, parsley, and salt and pepper to taste; simmer for 5 - 10 more minutes.

Makes about 12 cups.