Easy Chicken Noodle Soup With Jalapenos

• 12 cups water
• 12 teaspoons chicken soup base (or bouillon)
• 2 cups chopped carrots
• 2 cups chopped celery
• 1 large onion, finely chopped
• 8 ounces egg noodles (or marina pasta, like rice or orzo)
• 2 teaspoons lemon juice
• 1 tablespoon parsley flakes
• 2 tablespoons finely chopped jalapenos
• 1 lb shredded cooked chicken

1. Place 12 cups water and 12 teaspoons chicken soup base into pot.
2. Add cut up vegetables and bring to boil. Simmer until vegetables are tender.
3. Add pasta/rice and cook 10 minutes untils noodles tender.
4. Add lemon juice, parsley, jalapenos and cooked chicken and simmer 10 or more minutes to blend flavors and heat chicken.
5. (next day you can add more water with equal parts chicken soup base if more broth needed if noodles soak it up as it sits).

water, chicken soup base, carrots, celery, onion, egg noodles, lemon juice, parsley flakes, jalapenos, chicken

Taken from www.food.com/recipe/easy-chicken-noodle-soup-with-jalapenos-210716 (may not work)