Chicken Noodle Soup

• 1 12 lbs cooked chicken breasts, cubed
• 2 (32 ounce) boxes chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon chicken bouillon granule
• 2 teaspoons dried parsley
• 1 cup carrot, sliced
• 1 cup celery, sliced
• 12 cup onion, roughly sliced
• 116 teaspoon msg (optional)
• 8 ounces wide egg noodles (half a 16 ounce bag)

1. In a large stockpot, combine chicken broth, thyme, chicken bouillon granules, parsley, carrots, celery, onions, and Accent.
2. Bring to a boil and boil for 8 minutes.
3. Add the egg noodles and cook according to package instructions.
4. Once noodles are done, add the chicken broth.
5. Serve hot!
6. ENJOY!

chicken breasts, chicken broth, thyme, chicken bouillon granule, parsley, carrot, celery, onion, egg noodles

Taken from www.food.com/recipe/chicken-noodle-soup-446296 (may not work)