Chicken Noodle Vegetable Soup | Louisiana Kitchen & Culture

Ingredients

• 6 cups chicken stock
• 1 yellow onion, finely chopped
• 2 carrots, peeled, halved lengthwise, and thinly sliced
• 2 celery stalks, thinly sliced
• 2 zucchini, thinly sliced
• 2 tablespoons finely chopped fresh parsley
• 2 oz dried very thin egg noodles
• 1/2 cup shredded or cubed, skinless cooked chicken meat
• Salt and freshly ground pepper