Sam’s chicken noodle soup

2 tablespoons oil
1/2 minced onion
2 minced garlic cloves
Chicken with bones, dark meat is tastier
6 cups water
1 Chicken bullion cube
2 celery stalks, sliced
2 carrots, peeled and sliced
2 potatoes, peeled, and chopped

20 shakes of black pepper
30 shakes of salt
1/2 to 3/4 cup petite green peas
1/2 cup fresh chopped parsley

Egg noodles cooked separately then add in chicken soup.

Instructions

In a large stockpot,  brown the onion in oil until translucent, about 3 minutes.  Add minced garlic.

Pour water in then add the chicken.  Add chicken bullion cube.  Turn on heat to medium.  As the soup begins to cook, peel the carrots and potatoes.  Chop the celery.  Gently add all ingredients into the stockpot.  Bring to a boil then simmer for another 30 minutes.

Add salt and pepper.  Stir occasionally.  Add petite green peas the last 3 minutes.  
Add egg noodles.  

Season to taste.   Great for cold winter nights and even better for colds.  Elbow macaroni is also good.  

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