Homemade Chicken Noodle

There's nothing better on a cold fall night than a hot bowl of soup....I have tried a bunch of different recipes and I took the best parts of all the recipes I have tried, and I concocted this ...enjoy! I served a side of breadsticks with this soup, and you can also get the breadstick recipe here.

2 large chicken breasts

2 Chicken Bouillion cubes

3-4 stalks celery, chopped

3 large carrots, chopped

1 onion

parsley

2 Bay leaves

2-3, 32 oz. containers chicken broth

1 Bag of Country Pasta (At Wal-mart I buy the Extra Wide Homestyle Amish noodles)

1 can 98% Fat Freed Cream of Chicken Soup

Salt and Fresh ground Pepper to Taste

-Fill a large pot with water, throw in 2 chicken bouillion cubes and add chicken. Cook until center is no longer pink. Cool. Run chicken through food processor on chop mode...it makes the perfect consistency for soup.

-Drain pot, and add 2, 32 oz.containers of chicken broth to pot. Add carrots, celery, onion, 2 bay leaves, and parsley (I don't measure my parsley, I just throw in enough to make it look pretty...it's atleast a Tbsp. or two...I use dried, but you can use fresh or dried). Add salt and fresh ground pepper. Add a little at a time and taste.

-Before the vegetables are completely tender, throw in the noodles to start cooking. Cook until noddles are tender. If the soup looks like it's getting dry, add a little bit of the 3rd container of Broth, I usually don't need to.... but, I don't like to add water, I like to keep the rich flavor of the chicken broth. Right before serving add a can of cream of chicken...it will thicken it a little and make it rich.

Remove bay leaves and serve.