12 c. chicken broth
2 c. cooked chicken meat, cubed
1/2 c. onion, chopped
1 c. sliced carrot (2 med. carrots)
1 c. celery, diced (3 med. stalks)
1 tsp. dried parsley
1 sm. bay leaf
1/2 tsp. salt (or to taste)
1/4 tsp. pepper (or to taste)
16 oz. Reames Frozen egg noodles

Combine broth, chicken, vegetables and spices in large pot. Bring to a boil. Stir noodles into boiling broth. Simmer 30 minutes or until tender, stirring occasionally. Remove bay leaf. Yield 10 (8 oz.) servings.