Chicken Noodle Soup

Yeild: 6 lit

Ingredients:

300 gm egg noodles

300 gm cooked chicken meat

6 lit  chicken stock

to taste salt

to taste ground white pepper

as needed chopped parsley, for garnish

Procedure:

1. Cook noodles in boiling, salted water ... Drain and rinse in cold water.
2. Cut chicken into small dice.
3. Bring stock to a simmer ... Season to taste with salt and white pepper ... for more flavor, add more stock and reduce to concentrate the flavor.
4. Just before service ... add the chicken and noodles to the stock ... Let them heat through before serving.
5. Garnish each portion with chopped parsley.

NOTE

• leftover cooked chicken may also be used.