Chicken Noodle Soup

Ingredients

• 8 cups water
• 3 tablespoons Better Than Bouillon Roasted Chicken Base
• .25 cup warm water (for dissolving base)
• .5 teaspoon ground thyme
• .25 teaspoon white pepper (optional)
• 2 medium carrots, peeled and thinly sliced
• 1 rib celery rinsed, peeled and thinly sliced
• 1 tablespoon dried parsley
• 2 cups chopped cooked chicken, cover and set aside in refrigerator
• 8 ounces prepackaged egg noodles (either wide or narrow noodles will work)