Chicken Noodle Soup - cooking recipe

Ingredients

2 cartons Swanson chicken broth
4 to 5 bouillon cubes
4 large chicken breasts (boneless and skinless)
5 stalks celery, chopped
1 large onion, chopped
2 to 3 Tbsp. minced parsley
3 carrots, chopped
1 pkg. frozen Ramen noodles or dry noodles

Preparation

Cook chicken until done. Cut into bite size pieces. Cook chicken broth, bouillon cubes and vegetables, that have been chopped in food processor, until soft. Put chicken in stock and add water until desired taste. Before serving, cook noodles. Put noodles in bowl and pour broth over noodles. Serve. Sure to make anyone feel good when tasting! Serves 6 to 8. Can freeze. Can do ahead.