1. Place stock in pan and bring to boil.
2. Add shredded chicken. Just before serving, add the noodles
and parsley to pan and simmer over low heat for 10-15 minutes, or until
noodles are tender. Add pepper and serve.
Note:- Noodles must he added close to serving time, otherwise they will
soften too much on standing.
Omit shredded chicken if a less substantial Chicken Noodle Soup is
desired. If chicken stock is unavailable, use 8 cups water with 1
tablespoon chicken stock powder.