Ingredients

• 12 cups of chicken broth (homemade) or (3 x 900ml cartons)
• 1 cooked skinless chicken (diced)
• 2 large carrots (sliced)
• 1 onion (chopped)
• 2 celery stalks (sliced)
• 2 cloves of garlic (minced)
• 1 bay leaf
• 1 – 1 1/2 tsp poultry seasoning
• 2 tbsp olive oil
• 1 package wide egg noodles (short style)
• Salt and pepper to taste

Preparation

1. In a large pot, add olive oil and onions, celery and carrots
2. Saute vegetables til onions are translucent
3. Add garlic and diced chicken and cook for about 2 minutes
4. Add chicken broth, poultry seasoning and bay leaf
5. Bring to a boil then remove bay leaf
6. Reduce heat to simmer til tender
7. Add salt and pepper to taste
8. Remove from heat and cool in fridge
9. In a separate pot cook egg noodles til tender
10. Cool egg noodles in fridge
11. Add cold egg noodles to cold chicken soup
12. When ready to serve, reheat soup

Note: By cooking the soup and noodles separate and then adding them together when cold will prevent the noodles from overcooking. Just reheat and serve. The rest of the soup will keep well in the fridge or your can freeze it.