Chicken Noodle Soup

Chicken Noodle Soup
    
 3-4 C chicken, cubed
8 C broth
½ t salt                     
¼ t pepper                  
½ t basil
1 t parsley                  
1 1/2 C carrots
1 1/2 C celery
Add pam or oil to large soup pot and cook chicken until no longer pink.  Add broth, salt, pepper, basil and parsley.  Bring to a boil, add carrots and celery, continue cooking for 10 minutes.  While soup is cooking prepare egg noodles.

Egg Noodles
1 beaten egg                  
½ t salt
2 T milk                  
1 C flour (maybe a touch less depending if you aren't using a lg egg)
Mix and roll out as thin as you can, let stand for 5 minutes, cut into small squares using a pizza cutter and add to boiling soup.  Cook and additional 15 minutes.

**This is an awesome soup that everyone enjoys. The little square noodles are so fun and a little thicker than normal noodles.  It's also a great soup to take to a sick friend...right Kathy? :)
**If you don't want to bother with the noodles, just add 2 C cubed potatoes when adding the carrots and celery, and cook until tender!