Hearty Chicken Soup

When it's cold out I like to make a huge pot of soup and leave it on the stove all day so everyone can grab a bowl full. This is another recipe where you can toss in left over veggies you may have in the fridge. Need: 4 cans of chicken broth **if you have left over chicken, remove meat and cut up and you can simmer the bones to make your own stock--however for a good base you want a lot of flavor so make sure you have enough leftovers to do that. Use cut up chicken in the soup. Using broth can ADD 1 can of water I like a lot of chicken in by soup but you can make this as you like it. 3 - 4 large boneless chicken breasts..cooked and diced** **If you have left over chicken, of any kind, remove the skin and bones and dice. 3 large carrots, diced 1 cup of peas ( canned or frozen..but frozen has a much nicer color) 3 stalks of celery, diced 1 medium onion, diced 1 16 oz. package of wide noodles 1/4 teaspoon of thyme 1/4 teaspoon parsley flakes 1/4 teaspoon garlic powder Salt and pepper to taste. Bring broth to a low boil and add veggies and simmer for 15 minutes. Add diced chicken, seasonings and continue to simmer to 30 minutes. Add noodles, stir and simmer for an additional 15 minutes or until the carrots and soft. All the simmer time allows the veggies to cook and the flavors to blend. Keep an eye on the soup throughout and if needed add 1/2 cup of water. You do want a broth and not a stew texture. You can serve now or cover and reduce heat to lowest setting to keep it warm. This is so great and so easy and it'll be gone before you know it! Enjoy!