Chicken, Veggies and Noodles

• 2 12 quarts water
• 2 eggs, raw
• 2 chicken bouillon cubes
• 2 12 cups chicken
• 12 cup broccoli
• 12 cup baby carrots, halved
• 14 cup potato, 1 inch squares
• 12 cup onion, chopped
• 12 cup mushroom, sliced
• 2 cups egg noodles
• 12 teaspoon garlic, ground, dried
• 12 teaspoon parsley flakes, ground, dried
• 1 teaspoon Lawry's Seasoned Salt

1. -Fill a 4 quart pot with 2.5 quarts* of water.
2. -Cut then add 2.5 cups previously cooked chicken into the water (I use chicken I roasted for dinner the night before).
3. Bring it to a rolling boil.
4. -Add 2 cubes of chicken bullion.
5. Reduce heat to a simmer.
6. -Add 2 raw eggs, Cut then add 1/2 cup broccoli, 1/2 cup baby carrots, halved, 1/4 cup potato, 1 inch squares, 1/2 cup onion, chopped, 1/2 cup sliced baby 'bella mushrooms.
7. -Season to taste.
8. I season with 1/2 tsp ground, dried garlic, 1/2 tsp dried parsley flakes, 1 tsp Lowry's Seasoned Salt.
9. -Low simmer for approximately 1 hour letting the flavors blend.
10. Add seasoning according to taste.
11. -After an hour of simmering add 2 cups of egg noodles.
12. Let the soup simmer for an additional hour or until the noodles are cooked.
13. -Remove from heat and serve hot in 1.5 cup bowls with whole wheat mini bagels.
14. *Add more water if you want more of a "soupy" mixture.
15. I also pepper my bowl to taste and add a couple of splashes of Tobasco or other hot pepper sauce.It warms the heart.
16. Add any other vegetables you might want to add.
17. i've added 1/2 cup corn, 1/2 cup green beans, 1/2 cup peas, cubed squash, etc.
18. in the past.
19. It can also be broken out into single meal packets, frozen and reheated for another blustery day or microwaved for a quick lunch.

water, eggs, chicken bouillon cubes, chicken, broccoli, baby carrots, potato, onion, mushroom, egg noodles, garlic, parsley, salt

Taken from www.food.com/recipe/chicken-veggies-and-noodles-272114 (may not work)