Homemade Chicken Noodle Soup

Since it is cold and flu season and the bugs have hit our home, I made this for us last week. Of course, you don't have to be sick to enjoy a bowl or a mug of steaming hot chicken noodle soup. This is how I make it, but of course, everyone has their own little secrets and ways of doing things, but this is my recipe. Measurements are approximate for seasonings, I base it on taste, so feel free to add more subtract to your liking.

1 chicken breast, cooked and cut into 1/2-inch cubes
9 c. water
9 chicken bouillon cubes
1 c. carrots, sliced thin
2 tbsp. onion, finely chopped
1 tsp. garlic powder
1 tbsp. parsley flakes
1 tsp. black pepper
3 c. elbow macaroni, cooked and drained

1. In a large pot, combine together all ingredients except for pasta. Cook on medium-high for 20 minutes or until carrots are tender. Be sure to stir about every 5 minutes.
2. After carrots are cooked through, add cooked pasta and cook an additional 5 minutes until heated through. Serve hot.

10 Servings; 1 serving = 1 cup