Chicken And Noodles

• 7 cups Chicken Broth
• 1 whole Skinless, Boneless Chicken Breast
• 1 bag Frozen Egg Noodles (16 Oz. Reames Is A Good Choice)
• 2 pinches Salt
• 2 pinches Ground Pepper
• 1 teaspoon Lemon Zest
• 1 bunch Flat-leaf Parsley (optional)

1. 1) In a large stockpot or Dutch oven bring the chicken stock/broth to a boil.
2. 2) Add in the chicken breast and turn the heat down so that the stock is at a simmer. Cover and let simmer for 20 minutes.
3. 3) After 20 minutes take out chicken breast and place in a heat proof bowl.
4. 4) Add the frozen noodles to the broth and bring back to a low boil for another 20 minutes.
5. 5) While the noodles are boiling begin to shred the chicken breast with two forks (the more you pull apart and shred the better!).
6. 6) Add the chicken breast back into the broth and noodles. Toss in salt, pepper and lemon zest (add in more or less than recipe calls for, to taste).
7. 7) If you are feeling healthy and up to it, top off the soup with some chopped fresh flat leaf parsley.
8. 8 ) Begin the healing process!

chicken broth, chicken, egg noodles, salt, ground pepper, lemon zest, parsley

Taken from tastykitchen.com/recipes/soups/chicken-and-noodles-3/ (may not work)