Quick Chicken Noodle Soup

This is one of those recipes I can make over and over again! As soon as I smell it cooking on the stove I feel all comfy and at home. It's perfect for a cold fall/winter day or a day when you're not feeling well. It's got a perfect blend of flavors and nothing strong. I hope you enjoy this recipe as much as I do and feel at home when you taste the deliciousness. :)

Quick Chicken Noodle Soup
Adapted from: My mom's kitchen

1/2 onion chopped
3 stalks celery, chopped (optional)
1/4 cup margarine or butter
3 quarts of water (I usually end up adding another cup or two)
4 Tbsp. chicken bouillon (if you add more water add a tsp. more of bouillon per cup)
2-3 cups cooked chicken, cubed
6 carrots, diced
1 tsp. pepper
1 Tbsp. dried parsley
2 cups medium egg noodles

Cook celery and onion in margarine until tender-crisp. Add water, bouillon, carrots, chicken, pepper, and parsley. Boil. Reduce heat and simmer 15 minutes. Add egg noodles and cook according to noodle package directions. Stir occasionally. Serve and devour!

Enjoy! -Allie