Chicken Soup

• 2 to 3 chicken breasts, skinned and boned
• 12 c. water
• 2 medium onions, chopped fine
• 2 Tbsp. parsley, finely chopped
• 1/2 tsp. salt (to enhance flavor use 1/2 tsp. aromat and 1/2 tsp. salt)
• 2 stalks celery, diced
• 1 bag carrots, peeled and diced
• 2 c. warm water
• 3 to 4 chicken bouillon cubes
• 1/2 tsp. pepper
• 1/3 bag egg noodles

1. Rinse chicken in cold water. Remove excess fat and place chicken in a large pot with the 12 cups water; bring to a boil. With a metal spoon, skim off all foam. Add onions, parsley and salt or aromat and salt.
2. Reduce heat and simmer for 1 1/2 hours. Remove chicken and cool.
3. Chop into small pieces. Add celery, carrots, warm water with bouillon cubes and pepper to the stock. Simmer for 40 minutes.
4. Add the noodles and chopped chicken the last 10 minutes of cooking.

chicken breasts, water, onions, parsley, salt, stalks celery, carrots, water, chicken bouillon cubes, pepper, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=882132 (may not work)