Chicken Noodle Soup
1/2 tsp Salt/pepper
1 Tbl Oil (or butter)
½ Lb. Chicken Diced
½ Cup Carrots Diced
½ Cup Onions Diced
½ Cup Celery Diced
6 Cups (3 Pints) Water
1 Tbl Chicken Base (or Bouillon)
½ tsp Parsley
½ tsp Oregano
½ tsp Basil
1 ½ Cups Noodles
1 tsp Parmesan Cheese
Season uncooked chicken with salt/pepper.
Add oil into large pot, heat, and then cook chicken until done. Use a slotted spoon to remove chicken, set aside. The chicken bits, drippings, and oil will remain behind.
Add Carrots, Onions, and Celery to the pot. Cook vegetables until the onions become translucent (see-through-ish).
Add 6 cups of water and Chicken Base. Stir.
Add Parsley, Oregano, Basil to the soup.
Add cooked chicken.
Stir in noodles, Reduce heat to low. Cook for 20 minutes.
After 20 minutes, or until noodles are tender it is ready to serve.
Add salt/pepper to taste.
Garnish with Parmesan Cheese and fresh Parsley (if available).