Creamy Chicken Noodle Soup--Charlene Kraude

1 whole chicken or 4 chicken breasts
4 carrots peeled and chopped
3 celery stalks chopped
1/2 onion chopped
1 chicken bouillon cube
1 tsp. garlic salt
1 can cream of chicken soup
3 c. egg noodles (uncooked)
1 pint half and halfparsley flakes (fresh and chopped or dried) optional

1-Boil whole chicken on stove or in crockpot. Add enough water to cover (as this will become the chicken broth for the soup). Add whatever seasonings you like such as garlic salt and powder. onion salt and powder and chicken bouillon. I add all of these.
2-Take all meat off of chicken and store in fridge until making the soup. Place chicken broth in fridge overnight so fat will rise to top. Next day strain all the fat out.
3-Place all chopped vegetables, chicken bouillon cube and garlic salt in chicken broth and boil for 15 min.
4-Add can of cream of chicken soup and egg noodles. Boil for another 10-12 min.
5-Place chicken in and simmer until warmed through. Then add pint of half and half and parsley. Warm through, but do not cook.