Chicken Noodle Soup

• 2 (26 ounce) cartons reduced-sodium chicken broth (6 cups) or 2 (26 ounce) cartons broth (6 cups)
• 2 cups water
• 3 large carrots, peeled and thinly sliced
• 3 small parsnips, peeled and thinly sliced
• 3 stalks celery, thinly sliced
• 1 large onion, finely chopped (3/4 cup)
• 3 12 cups cooked shredded chicken (about 1 pound)
• 12 lb extra-wide egg noodles (about 6 cups)
• 2 tablespoons minced parsley
• 2 teaspoons kosher salt
• 12 teaspoon fresh ground black pepper

1. in a 5- to 6- quart soup pot, bring stock, water, carrots, parsnips, celery, and onion to a boil; reduce heat to medium-low, cover, and simmer 15 minutes.
2. Stir in chicken and noodles; cover pot and continue to simmer 7 minutes, or until noodles are just tender.
3. Stir in parsley, salt, and pepper.
4. Ladle into bowls.

cartons, water, carrots, parsnips, stalks celery, onion, chicken, egg noodles, parsley, kosher salt, ground black pepper

Taken from www.food.com/recipe/chicken-noodle-soup-365778 (may not work)