Chicken Noodle Soup

Ingredients:

• 3 quarts organic chicken broth (less sodium)

• 3 pounds chicken breasts (on bone)

• 2 large yellow onions

• 4 large carrots

• 3-4 large parsnips *optional*

• 5 celery stalks

• 2 cubes chicken bullion cubes

• 1 package of egg noodles (I like to use the wide or extra wide ones)

Notes: I like to use the prepared ingredients with less sodium because I find the normal versions to be too salty. You can choose the broth and cubes you are comfortable with though.

Directions:

1. Simmer broth with chicken on medium/ medium-low heat. Make sure to skim the fat off the top as it cooks.

2. Dice the onions to your size preference.

3. After about 13-15 minutes, add the onions into the broth.

4. Peel and cut the carrots.

5. After about another 15 minutes, add in the carrots.

6. Peel and cut the parsnips, and cut the celery.

7. After about another 15 minutes (total of about 45 minutes), take the chicken out.

8. Add in the parsnips, celery, noodles, and bullion cubes. Make sure to crumble the cubes as you put them in.

9. Let chicken cool for 10-12 minutes as the vegetables and noodles are cooking.

10. Remove the chicken from the bone and dice.

11. Add back into the soup.

12. Enjoy!