CHICKEN NOODLE SOUP

serves 2 - 3

• 2 teaspoons of butter
• 1/2 onion - chopped
• 1 carrot - sliced
• 1 stalk of celery - sliced
• 5 cups of chicken stock (approximately 4-6 cups)
• 1 cup of noodles
• 1 1/2 cups of chicken - cooked and shredded
• 1 dash of salt
• 1 dash of pepper

Melt the butter over med high heat.

Cook the onions, celery, and carrots, until lightly browned about 5 minutes.

Stir in stock (approximately 4-6 cups of chicken stock) and simmer, covered, until vegetables are tender – 10-15 minutes.

Add noodles and simmer uncovered until they are tender.

Add the shredded chicken and simmer until chicken is warm.

Add the parsley.

Season with salt and pepper to taste.