Mom’S Chicken Noodle Soup

• 2 cups chicken cooked, shredded, bite-size pieces, set aside in refrigerator
• 6 cups water
• 2 bouillon 1/2tablespoons of Better Than, (R) Roasted Chicken Base
• 1 tablespoon shallot finely minced
• 2 carrots large, peeled and thinly sliced into rounds
• 1 rib celery, peeled and thinly sliced
• 2 teaspoons parsley leaves dried
• 1 teaspoon ground thyme
• 1 teaspoon ground white pepper
• 8 ounces egg noodles dried Amish style narrow

1. In a soup pot, heat water over medium heat. Whisk in Chicken Base until dissolved.
2. Add shallot, carrots, celery, parsley, thyme and pepper stir to combine. Cover and bring soup to a boil, stirring occasionally.
3. Reduce heat to medium-low, add noodles and chicken, cover and simmer, until done, about 15 minutes, stirring occasionally. Additional water and Chicken Base may be added if desired.
4. (Serve with biscuits or cornbread muffins and chunky cinnamon applesauce)

chicken, water, bouillon ubdtablespoons, shallot, carrots, celery, parsley, ground thyme, ground white pepper, egg noodles

Taken from www.yummly.com/recipe/Moms-Chicken-Noodle-Soup-1339061 (may not work)