Chicken Noodle Soup
8 cups chicken broth
1 chicken breast, cut into pieces
4 carrots peeled and chopped
4 celery stalks, chopped
4 cloves garlic, minced
1 large onion, cut in quarters
½ cup chopped parsley
salt and pepper to taste
1 large tomato, quartered (optional)
4 cups cooked noodles – your choice (wagon wheels, spirals, shells, macaroni,etc.
Combine all ingredients except noodles in a large pot. Bring to a boil over medium-high heat. Skim off any foam that rises to the surface. Reduce heat to low. Cover and simmer for 1/2 hour.
The stock will keep 3-4 days refrigerated or several months in the freezer. Just add the cooked noodles when you are ready to serve.
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