Chicken Noodle Soup

Ingredients

• 1 c chopped celery
• 1 c chopped onion
• 14 c butter or margarine
• 3 qt water
• 3 to 4 c diced cooked chicken or turkey
• 1 c sliced carrots
• 3 Tbsp chicken-flavor instant bouillon
• 1 tsp dried basil crushed
• 14 to 12 tsp pepper
• 1 bay leaf
• 12 of 1 lb pkg uncooked Creamette egg noodles
• 1 Tbsp chopped parsley optional

Directions

1. Cook and stir celery and onion in melted butter in Dutch oven over medium-high heat until vegetables are tender
2. Meanwhile heat water in medium saucepan over high heat to a simmer
3. Stir water chicken carrots bouillon basil pepper and bay leaf into Dutch oven
4. Bring to a boil over high heat
5. Reduce heat to low Cover and simmer 30 minutes
6. Remove bay leaf
7. Add noodles and parsley
8. Cook covered 10 to 15 minutes or until noodles are tender stirring occasionally