Chicken Noodle Soup

CLASSIC CHICKEN NOODLE SOUP
Wonderful basic chicken noodle soup. Simply a matter of adding a few vegetables and egg noodles to a wonderful stock. This soup plus crusty bread, fruit and cheese, would be a wonderful light meal for a late spring or summer evening. Serves 4 View Enlarged Image

6 cups	HomemadeChicken Stock or Turkey Stock	1.5 L
1 tbsp	Chicken soup base (I use Tone's)	15 mL
1	Carrot sliced	1
1	Celery stalks, sliced	1
1 cup	Uncooked egg noodles	250 mL
1 cup	Diced cooked Chicken	250 mL
1/4 cup	Fresh Parsley	50 mL
1/4 cup	Parmesan cheese (optional)	50 mL
1/4 cup	Cream, half and half or whole milk (optional)	50 mL
	Seasoning salt
	Freshly ground black pepper

Bring stock to a boil, add 1 tablespoon of chicken base, stir until disolved. Add carrots and celery; cook over medium heat for 10 minutes. Add noodles; cook for 8 to 10 minutes or according to directions on package. When noodles are done, add chicken and parsley; heat through. Add parmesan cheese and cream, season to taste with seasoning salt and black pepper.

CLASSIC CHICKEN NOODLE SOUP