Ingredients:
3 to 4 tablespoons butter or olive oil
1 medium onion, diced
2 large carrots, diced
4 large stalks celery, diced
2 teaspoons garlic salt
1 teaspoons black pepper
8 to 10 cups chicken stock
3 to 4 chicken breasts, cooked and shredded
1 bag (16 ounces) cooked egg noodles (we like the Amish noodles)
4 tablespoons chopped fresh Italian parsley, or 2 tablespoons dried parsley
Directions:
In a large soup pan, melt butter. Saute onions, carrots and celery for about 5 minutes until they get soft. Season with garlic salt and pepper. Add chicken and 8 cups of stock. Simmer for a few minutes. Add parsley and cooked noodles just before serving. I don’t like to add noodles ’til the very end, that way they don’t get mushy. If you like more broth, add more chicken stock.
