Italian Chicken Noodle Soup
from ButterYum
makes 26 servings
Ingredients
1 pound hearty soup noodles, cooked in well salted water
6 quarts homemade chicken stock (recipe here)
shredded meat from 1 1/2 to 2 roasted chickens (recipe here)
2 1/2 pounds frozen mixed vegetables
2-3 tablespoons dried parsley, crushed in the palm of your hand
salt and pepper to taste
finish with a sprinkling of Parmesan cheese (optional)
Directions
Combine the chicken stock, chicken, vegetables, parsley, salt, and pepper; heat stirring occasionally.
Add cooked noodles to serving bowls, ladle soup on top, and finish with a sprinkling of grated parmesan cheese.