Chicken Noodle Soup

• 34 lb boneless skinless chicken breast, cut into 1/2-inch pieces
• 2 (32 ounce) containers chicken broth
• 2 medium celery ribs, sliced
• 2 carrots, sliced
• 1 medium onion, chopped
• 1 cup frozen peas
• 2 garlic cloves, finely chopped
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup wide egg noodles

1. In a large soup pot over high heat, bring all ingredients except pasta to a boil.
2. Keep soup at a low boil for about 20 minutes over medium high heat, stirring occasionally.
3. Add pasta and return to boil.
4. Reduce heat and cook uncovered for 10-15 minutes, stirring occasionally, until pasta and vegetables are tender.
5. Remove and discard bay leaf.
6. Ladle into soup bowls and serve with crunchy breadsticks or warm bread.

chicken breast, containers chicken broth, celery, carrots, onion, frozen peas, garlic, parsley, thyme, bay leaf, egg noodles

Taken from www.food.com/recipe/chicken-noodle-soup-313807 (may not work)