Chicken Noodle Soup

A couple of weeks ago all of my children were sick. When I decided to make my mother's chicken noodle soup I couldn't believe that I hadn't shared the recipe with you! It truly is the most wonderful chicken noodle soup I've ever had. The flavors are amazing, and if you don't have a whole chicken on hand it is really easy to substitute with chicken breast. I am, however, a little embarrassed to share this picture with you. I had to use white flour noodle, the last in my house I promise, because I was out of whole wheat egg noodles. When you make it with the wheat noodles the flavor is more Hardy, not mention it is much more healthy for you. :] So on a cold day, like the one we're having today, make some of this chicken noodle soup to warm up your insides and make your home smell wonderful too!

Chicken Noodle Soup

Ingredients

1 whole chicken, or 4 large boneless skinless chicken breast

4 1/2 tablespoons better than bullion

3 1/2 quarts water

1 small onion, diced

1 package whole wheat egg noodles

4 small potatoes, cubed (peeled is optional)

7 carrots, peeled and cubed

1 can green beans

1-2 tablespoons parsley

salt and pepper to taste

Directions

In a large pot, boil chicken in water with onion and better than bullion; covered, until chicken is cooked through and juices run clear. Remove chicken from broth. Add potatoes and carrots and boil for about 15 minutes. Meanwhile, remove chicken from bones and cube. Add noodles, meat, green beans, and parsley to boiling water. Boil, covered, until the noodles are al dente and vegetables are cooked through. Add salt and pepper to your taste, serve and enjoy!