Chicken Noodle Soup

serves 2 - 3

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.