Chicken Noodle Soup

4 boneless skinless chicken breasts, chopped
8 cups water
1/2 cup chopped onion (1 medium)
2 teaspoons salt
1/4 teaspoon black pepper
1 bay leaf
1 cup chopped carrot (2 medium)
1 cup chopped celery (2 stalks)
1 1/2 cups noodles
2 tablespoons snipped fresh parsley

In large pot combine chicken, water, onion, salt, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, about 1 1/2 hours or until chicken is very tender.

Remove chicken from broth. Discard bay leaf. Skim fat from broth.

Bring broth to boiling. Stir in carrot and celery. Simmer, covered, about 5 minutes. Stir in noodles. Simmer, covered, 5 minutes more or until noodles are tender but still firm. Stir in chicken and parsley; heat through.

Makes 8 servings (10 1/2 cups).

Note: Adding 1-2 tablespoons of sliced jalapeņos with the vegetables will help to relieve sinus congestion.