3/4 gal. chicken stock
1 1/2 oz. chopped onions
1 1/2 oz. 1/4" crescents celery
1 1/2 oz. fine shredded carrots
1/4 lb. uncooked noodles
1/4 lb. cooked diced chicken
1/8 c. chopped parsley
1/8 oz. salt

1. Bring stock to a boil. Add veggies. Simmer 1/2 hour or until veggies are tender.

2. Add noodles to soup.

3. Add remaining ingredients. Cook 10 minutes longer to blend flavors. Remove from direct heat. Serves 12.