My Chicken Noodle Soup

Chicken Noodle Soup – serves 6 – 8

3 quarts homemade Chicken stock.
3 carrots cut into 1/8 inch rounds
8 ozs. Egg noodles
cooked chicken
¼ C chopped fresh dill or 1 T dried dill
¼ C fresh flat leaf parsley

1. Place stock in stockpot over med. high heat and bring just to a simmer. Add carrots and simmer until tender, about 6 minutes
2. Meanwhile, bring a large saucepan of salted water to a boil. Cook noodles until just tender, about 6 min. Drain noodles and add them to the pot of stock along with shredded chicken. Season with salt and pepper. When ready to serve, stir in dill and parsley.