3 1/2 lb. chicken, boiled & cut into cubes
16 oz. can whole tomatoes in puree
1 c. chopped carrots
1 c. chopped celery
4 cubes chicken bouillon
1/2 c. chopped onion
2 c. cooked noodles or rice
Season with salt, pepper & parsley to taste

Add bouillon cubes to chicken stock in large Dutch oven. Bring broth to boil. Add tomatoes, carrots, celery, onions and seasoning. Simmer for 20 minutes over low-medium heat. Add noodles or rice and cook for 5 more minutes. Remove from heat and let the soup stay covered for at least 15 minutes.