Chicken Soup - cooking recipe

Ingredients

2 qt. chicken stock
3 large carrots, sliced
3 stalks celery, sliced
1/2 c. fresh mushrooms, sliced
2 c. chicken, diced
2 c. egg noodles
1 Tbsp. chicken bouillon
1 tsp. caraway
1 tsp. parsley
1/2 tsp. paprika
1/2 tsp. dry mustard
1/2 tsp. tarragon
1/2 tsp. marjoram
1/4 tsp. garlic salt
1/4 tsp. sage
1/4 tsp. coarsely ground pepper

Preparation

Boil carrots and celery in stock until tender.
Add herbs, spices and bouillon; simmer for 1 hour.
(May need to add water prior to boiling noodles.)
Bring soup to a boil.
Add chicken, mushrooms and noodles.
Cook until noodles are done.
Freezes well, too.