Mom's Chicken Noodle Soup - EASY!!

Need I say more? We all have that one meal that just fixes everything, and the classic chicken noodle does it for me. Also, you guys can't mess this one up! I always make a huge batch and eat it for lunch for a few days. I am obsessed with my new stock pot, and it serves the quantity in this recipe perfectly. It's HUGE and cute and will last me for the next twenty years probably!

Ingredients

• 5 carrots, peeled and sliced

• 5 celery stalks, sliced

• 2 medium yellow onions, diced

• 1 whole skinless chicken (4-5 pounds), or you can just use chicken breasts

• 1 whole package of wide egg noodles

• 1/4 cup fresh chopped parsley

• 2 teaspoons salt

• 1 teaspoon of pepper

• at least 10 cups of water

• 2 TBs butter

Directions

1. Melt the butter and add the carrots, celery, and onion to the pot. Sauté on low-medium heat for 5-7 minutes until the vegetables have softened. TIP: Are you used to some other veggies in your chicken noodle? Add them to this step here!

2. Turn the stove to high and add the chicken, water, salt and pepper to the pot. The water should be completely covering the chicken with plenty extra if you want a brothy soup! Bring the water to boil, then simmer for 30 minutes covered.

3. While the vegetables and chicken are simmering, cook the egg noodles in a separate pot according to package directions. You can wait to cook these at the end of the 30 minute timer in the same pot as the other ingredients, however you will lose at least half of your broth. Good option for those who like a thick soup.

4. When the timer is up, take the chicken out of the pot and shred it. Return to the pot with the cooked or uncooked egg noodles. If they are uncooked, start a new timer following the package directions.

5. **KEY timing here is to taste the broth and see if it's salty enough for you. The amount of water you add will mess the saltiness balance up, so taste and salt and repeat if you need.

6. Add the chopped parsley and serve!