Chicken Noodle Soup
5 (14.5 ounce) cans chicken broth
2 cups water
1 small onion, cut into small wedges
1 cup sliced carrots
1 cup sliced celerey
2 tablespoons chicken bouillon
1 teaspoon parsely flakes
1 teaspoon basil leaves
1/4 teaspoon pepper
1 (16 ounce) package egg noodles
2 cups chopped cooked chicken
In Dutch oven, combine chicken broth, water, onion, carrots, celerey, chicken bouillon, parsely, basil leaves and pepper. Bring to a boil. Reduce heat. Simmer for 15 minutes. Prepare noodles as directed on package, drain. Add noodles and chicken to soup, heat through. Garnish as desired. Refrigerate leftovers.
Makes 4 quarts.