Chicken Noodle Soup

Ok, so here is the recipe.  It is my all time favorite soup.  It is the one meal Cruz, my son, always asks for, and it is what I made Tristen, my daughter, when she brought her babies home from the hospital!  I hope your family will love it as much as mine!  I got a version of this recipe about 25 years ago from a relief society newsletter, but I have changed it here and there, but this has been it for the past 10 years or so.  Enjoy!

16 Cups Water                                                       Carrots,chopped                                                     
20 Chicken Bouillon Cubes                                  Celery, chopped                               
1/4 tsp. Allspice Seasoning                                  Onion, sliced
3/4 tsp. Poultry Seasoning                                    Chicken
1/4 tsp. Salt                                                             32 oz. Chicken Stock
1/4 tsp. Pepper                                                       1 Can Cream of Chicken Soup
1/4 Cup Half and Half                                             Noodles

Start with the chicken.  You can use whatever you have in the freezer or a rotisserie chicken works great as well.  Just cook, shred and set aside.
Bring water, bouillon cubes, seasonings, salt , pepper, carrots, celery and onion to a boil and cook until vegetables are tender.  When vegetables are done put in your noodles.  You can again use whatever you have.  My favorite are Grandmas Noodles, available in the freezer section.  I use one package.  Add noodles to soup and cook until noodles are tender.  Add chicken to soup and let simmer for 30 minutes.  When done, mix the can of soup with the 1/4 cup half and half and mix well to get the lumps out then add to soup.  Bring to a boil again and then reduce heat and serve. 

You can omit the last step of adding the soup and half and half if you do not want it creamy.