Witches Brew Chicken Noodle Soup

• 3 lbs boneless skinless chicken thighs
• 1 1/2 cups sliced carrots
• 1 1/2 cups chopped celery & leaves
• 3/4 cup chopped onion
• 1 garlic clove, minced
• 1 teaspoon chopped scallion (green part only)
• 1/2 teaspoon bells poultry seasoning
• 2 tablespoons chopped fresh parsley
• 1/2 lb uncooked fine egg noodles or 1/2 lb angel hair pasta
• 4 (14 ounce) cans chicken broth, if using stock use 2 qts (or enough to cover chicken)
• white pepper
• 1 dash rosemary (optional)
• 1 chicken bouillon cube (we like it a little salty, don't tell my brother!)

1. Simmer chicken in stock (or broth) and bouillon in covered stockpot until tender - about 25 minutes.
2. While chicken is simmering chop celery, carrots, onion, garlic and parsley. Set vegetables aside in a bowl - keep parsley separate.
3. Remove chicken from stock; cool enough to handle.
4. Slice or chop meat(slicing into thin stips, then cutting into bite-sized pieces looks very appetizing).
5. Skim most of the fat from the broth.
6. Bring to a boil.
7. Add vegetables, poultry seasoning, spices and chicken and simmer covered for 20 minutes.
8. Add parsley, rosemary and noodles; simmer, uncovered for 6-7 minutes or until noodles and just tender.

chicken thighs, carrots, celery, onion, garlic, scallion, bells poultry seasoning, parsley, egg noodles, chicken broth, white pepper, rosemary, chicken bouillon cube

Taken from www.food.com/recipe/witches-brew-chicken-noodle-soup-138903 (may not work)