Chicken Noodle Soup

It is COLD here! I mean seriously cold for the south. We got nearly an inch of snow last night - pretty good for Arkansas and schools were out for a snow day. They also cancelled school for tomorrow due to "extreme cold temperatures and below freezing wind chills." Okay - northerners stop laughing! I'm serious - we are not bred in the south for such cold. But you can't stand with us when it's 96 with 90% humidity! LOL

So it seemed like a perfect night for chicken noodle soup! I don't really have exact measurements for this recipe. I just kind of throw everything in, but I'll give as close as I can.
Ingredients:
3-4 cups, cooked chicken cut into bite size pieces
3 cups carrots, diced
4 stalks celery, diced
1/4 cup onion, diced
1 large container chicken broth
basil, dried or use whole dried bay leaves and remove before eating
parsley, dried
salt and pepper
water
extra wide egg noodles

Boil chicken (I used 3 chicken breast this time. It's a great recipe when you have left over chicken too). Remove chicken to cut up and add in carrots, celery and onion. Pour in chicken broth. Add chicken back in. Add about 4 cups water (more or less depending on the size of your pot). Season to taste with basil, parsley, salt and pepper. Bring back to a boil. Add in egg noodles. Add more water if you like and let cook until heated through and noodles and vegetables are tender.

Basically - it's a can't go wrong recipe. You can add more or less of anything and it still taste warm and yummy!

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