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Chicken Noodle Soup

Ingredients:

• 1 3 ½ - 4 lbs. chicken, cut up or 2 ½ lbs. Chicken pieces (if using pre-cooked chicken, add 3 chicken bouillon cubes + 1 Tbsp. butter)
• 8 c. water
• 1 tsp. Worcestershire sauce
• 1 tsp. Soy sauce
• ½ c. chopped onion (1 medium)
• 1 clove garlic, crushed
• 1 tsp. Salt
• ¼ tsp. Black pepper
• ½ tsp. Oregano, crushed
• ½ tsp. Basil, crushed
• 1 bay leaf
• 1 c. chopped carrot (2 medium)
• 1 c. chopped celery (2 stalks)
• 2 c. dried egg noodles
• 2 Tbsp. Fresh Parsley or ½ tsp. Dried parsley

Directions:

1. In a large pot combine first 11 ingredients. Bring to boiling; reduce heat. Simmer, covered about 1 ½ hours or until chicken is tender.
2. Remove chicken from broth. When cool enough to handle, remove meat from bones. Discard bones and skin. Cut into bite-size pieces; set aside. 
3. Discard bay leaf. Skim fat from broth.
4. Bring broth to boiling. Stir in carrot and celery. Simmer, covered, about 5 mins. 
5. Stir in noodles. Simmer, covered, about 5 mins more or until noodles are tender but still firm. 
6. Stir in chicken and parsley; heat through.