PROMERSBERGER FAMILY RECIPES
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Chicken noodle soup - from the big book of soups and stews

1 lb chicken breast 10 cups water 1/2 cup onion, chopped 2 stalks celery, chopped 3 carrots, cut up 1 tbsp garlic 3 sprigs parsley, cut up 1/2 tsp dried basil 1 tsp dried thyme 1 tsp salt 1 bay leaf 1 tsp peppercorns 2 cups egg noodles

In a large soup pot, combine chicken, water, vegetables, and garlic. Bring to a boil, skim off foam. Add parsley, basil, thyme, salt, peppercorns, bay leaf. Reduce heat to medium-low, and simmer covered until chicken is tender-1 to 1-1/2 hours. Remove chicken to a plate to cool. Cut chicken into bite size pieces and add 2 to 3 cups chicken to stock. Add noodles and bring to a boil. Reduce heat to medium low and cook uncovered until noodles are tender, about 10 minutes.