Chicken Noodle Soup
  • 12 cups chicken broth
  • 4 large carrot, medium rounds
  • 6 celery stalks, medium dice
  • ½ small onion, small dice
  • 2 cooked chicken breasts from a rotisserie chicken, rough chop
  • salt & pepper
  • parsley
  • grated cheese
  • a bag of egg noodles
  1. Add the broth, carrot, celery, onion and chicken to a large pot. I also added the skin from the breast meat into the pot for flavor, just pull out before serving. Season with salt and pepper.
  2. Simmer for 1- 1½ hours. Season with salt and pepper again if needed.
  3. Cook the egg noodles according to the package. Add them in just before serving. {over cooked noodles are no fun}
  4. Garnish with fresh chopped parsley and grated cheese.
Recipe by LeMoine Family Kitchen at