Hearty Homemade Chicken Noodle Soup

This is one of the first recipes that I made off the top of my head when I was learning to cook as a newlywed 25 years ago. I've tweaked it a bit since then and now it's a family favorite. I have found that you can buy a ready cooked rotisserie chicken to save time or use leftover chicken. I use a food processor to make chopping the veggies much easier.

• Ready In: 1 hr
• Serves: 10-12

Ingredients

• 16  cups water
• 1⁄2 cup onion (diced)
• 1  cup carrot (chopped or diced)
• 1⁄2 cup celery (diced)
• 1  garlic clove (minced or 1 tsp garlic powder)
• 1⁄3 cup  chicken stock paste (or 15 bouillon cubes)
• 2  tablespoons parsley
• 1  whole chicken (cooked, de-boned and shredded)
• 1 (12 ounce) bag  egg noodles

Directions

1. In large stew pot place 8 ingredients.
2. Bring to a boil and cook until vegetables are tender.
3. While soup is still boiling, add egg noodles and boil until noodles are tender.
4. ENJOY!