Hearty Chicken Noodle Soup

Last night we had a roasted chicken. I love using the leftovers to make stew, soup or pot pie. Today I decided to make soup. It is freezing out and soup sounded fabulous!

Last year my friend had an Epicure party where I bought a few of their products. For my stock I used their Chicken Bouillon Base, as well as 900mL of Campbell’s Chicken Stock. I find the Epicure bouillon is amazing, but you can use any kind of bouillon. I added the Campbell’s stock just to make more (without using all my Epicure base!)

Ingredients:

-          2 or 3 cups of cooked chicken (in small pieces)

-          8 cups of water

-          8 tsp of Bouillon base

-          900mL Campbell’s stock

-          1 onion, chopped

-          2 cups carrots, sliced

-          1 tbsp each of basil and parsley

-          Ground pepper to taste

-          3 cups cooked noodles (I use the No Yolks noodles)

Directions:

1. In a large stockpot add all ingredients except noodles
2. Simmer for 2-3 hours
3. 30 minutes before serving add noodles
4. Top with parmesan cheese!

**We had the soup with my previously posted bread**

ENJOY!!!