Chicken Noodle Soup

• leftover chicken, and only big bones
• 8 cups water
• 1 teaspoon seasoning salt
• 1 teaspoon pepper
• 2 bay leaves
• 1 tablespoon parsley flakes
• 3 medium carrots, chopped
• 1 large onion, chopped
• 3 celery, stalked chopped
• 2 cups frozen broccoli (or any mixed frozen veggies)
• chicken bovril powder (if needed)

1. From the roasting pan that the chicken was cooked in, pour the drippings into the stockpot.
2. Add all ingredients to pot and bring to a boil.
3. Taste test and check to see if you need to add more salt.
4. When it starts to boil, reduce heat and simmer for 1 hour or more.
5. Pour soup over cooked egg noodles and serve.

chicken, water, salt, pepper, bay leaves, parsley flakes, carrots, onion, celery, frozen broccoli, chicken bovril powder

Taken from www.food.com/recipe/chicken-noodle-soup-329382 (may not work)