Witches Brew Chicken Noodle Soup - cooking recipe

Ingredients

3 lbs boneless skinless chicken thighs
1 1/2 cups sliced carrots
1 1/2 cups chopped celery & leaves
3/4 cup chopped onion
1 garlic clove, minced
1 teaspoon chopped scallion (green part only)
1/2 teaspoon bells poultry seasoning
2 tablespoons chopped fresh parsley
1/2 lb uncooked fine egg noodles or 1/2 lb angel hair pasta
4 (14 ounce) cans chicken broth, if using stock use 2 qts (or enough to cover chicken)
white pepper
1 dash rosemary (optional)
1 chicken bouillon cube (we like it a little salty, don't tell my brother!)

Preparation

Simmer chicken in stock (or broth) and bouillon in covered stockpot until tender - about 25 minutes.
While chicken is simmering chop celery, carrots, onion, garlic and parsley. Set vegetables aside in a bowl - keep parsley separate.
Remove chicken from stock; cool enough to handle.
Slice or chop meat(slicing into thin stips, then cutting into bite-sized pieces looks very appetizing).
Skim most of the fat from the broth.
Bring to a boil.
Add vegetables, poultry seasoning, spices and chicken and simmer covered for 20 minutes.
Add parsley, rosemary and noodles; simmer, uncovered for 6-7 minutes or until noodles and just tender.