Chicken Soup

• 2 qt. chicken stock
• 3 large carrots, sliced
• 3 stalks celery, sliced
• 1/2 c. fresh mushrooms, sliced
• 2 c. chicken, diced
• 2 c. egg noodles
• 1 Tbsp. chicken bouillon
• 1 tsp. caraway
• 1 tsp. parsley
• 1/2 tsp. paprika
• 1/2 tsp. dry mustard
• 1/2 tsp. tarragon
• 1/2 tsp. marjoram
• 1/4 tsp. garlic salt
• 1/4 tsp. sage
• 1/4 tsp. coarsely ground pepper

1. Boil carrots and celery in stock until tender.
2. Add herbs, spices and bouillon; simmer for 1 hour.
3. (May need to add water prior to boiling noodles.)
4. Bring soup to a boil.
5. Add chicken, mushrooms and noodles.
6. Cook until noodles are done.
7. Freezes well, too.

chicken stock, carrots, stalks celery, fresh mushrooms, chicken, egg noodles, chicken bouillon, caraway, parsley, paprika, dry mustard, tarragon, marjoram, garlic salt, sage, ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=866775 (may not work)