8 C broth
½ t salt
¼ t pepper
½ t basil
1 t parsley
1 1/2 C carrots
1 1/2 C celery
1 1/2 C potatoes, peeled, cubed
Add pam or oil to large soup pot and cook chicken until no longer pink. Add broth, salt, pepper, basil and parsley. Bring to a boil, add carrots and celery, continue cooking for 10 minutes. While soup is cooking prepare egg noodles.
Egg Noodles
1 beaten egg
½ t salt
2 T milk
1 C flour (maybe a touch less depending if you aren't using a lg egg)
Mix and roll out as thin as you can, let stand for 5 minutes, cut into small squares using a pizza cutter and add to boiling soup. Cook and additional 15 minutes.
