Chicken Noodle Soup

10 cups water
7 chicken bouillion cubes
1 roast chicken carcass
1 roast chicken breast
1 large yellow onion, chopped
1 cup sliced carrots
1 cup chopped celery
1 cup chopped parsley
16 oz frozen wide egg noodles

Take the frozen noodles out of the freezer, and allow them to thaw. Put 10 cups of water, and the chicken carcass, and one chicken breast into a stock pot. Put it on hi heat and boil for 10 minutes. Remove the carcass and the chicken breast from the water, and let them cool. Add the onion, carrots, celery and parsley, and boil until the veggies area cooked. Separate the noodles and add them to the broth. Strip the chicken carcass of all remaining meat, and shred the chicken breast adding the meat to the broth. When the noodles are cooked through, the soup is ready!

Serving Size: Makes 10 1 cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user STEVE_I_AM.