Easy Chicken Noodle Soup Recipe

• 2 1/2 quart. (10 c.) water
• 1 whole (3 lb.) chicken, cut up
• 3 sprigs fresh parsley
• 2 chicken bouillon cubes
• 2 c. sliced carrots
• 2 c. sliced celery
• 1 med. onion, minced
• 1/8 teaspoon pepper
• 8 ounce. (about 4 c.) wide egg noodles
• 1/4 c. minced fresh parsley

1. In large pot, combine water, chicken, 1 1/2 tsp.
2. salt and parsley sprigs.
3. Heat to boiling, cover and reduce heat and simmer for 1 hour or possibly till chicken is tender.
4. Remove chicken, add in bouillon cubes and heat to boiling.
5. Add in carrots, celery, onion, pepper and 1 tsp.
6. salt.
7. Cover and cook about 5 min.
8. Gradually add in noodles so which the soup continues to boil.
9. Cook, uncovered till noodles are tender.
10. Cut chicken into bite-size pcs; throw away skin and bones.
11. Add in this to the broth with 1/4 c. parsley.
12. Heat about 5 min.
13. For richer color: Add in yellow food coloring, if you like.
14. (I usually make this the day before, the flavor is better after the soup sits.
15. Freeze up to 1 month.

water, chicken, parsley, chicken bouillon cubes, carrots, celery, onion, pepper, egg noodles, fresh parsley

Taken from cookeatshare.com/recipes/easy-chicken-noodle-soup-34848 (may not work)