Chicken Noodle Soup

6 Cups Chicken Stock (you could also use boullion cubes)
1 skinless, boneless chicken breast
1 yellow onion, finely diced
2 carrots, peeled, halved & thinly sliced
2 celery stalks, thinly sliced
2 oz dried thin egg noodles
3 T. chopped parsley
salt & pepper to taste

In a large sauce over medum-high heat bring the stock to a simmer. Add chicken & simmer until tender 8-10 minutes or so. Remove from heat & let chicken cool in liquid. Take chicken out & cute into cubes. Set aside. Return chicken stock to a simmer. Add onions, carrots & celery. Simmer till softened, about 10 minutes. Add chicken, noodles, parsley, salt & pepper. Simmer till noodles are ready, about 10 minutes.