Johnson Chicken Noodle Soup 

Ingredients:
- 2 yellow onions, chopped
- 5-6 cloves garlic, chopped
- 1 bunch celery, chopped
- 2 lbs carrots, chopped
- 3 russet potatoes, chopped
- 1 bundle parsley, leaves chopped
- Juice of one lemon
- Salt & pepper
- 3 bay leaves
- 2T poultry seasoning
- 1t paprika
- 4-6 boneless, skinless chicken breasts, cut into cubes
- 3-4 boxes chicken broth
- One package wide egg noodles

Directions:
- Saute onions with oil and a pinch of salt 7-8 minutes. Add garlic and celery, simmer 5 minutes more. Add chicken broth, carrots, potatoes, parsley, lemon juice and seasonings. Simmer 1 hour until vegetables have softened. 15 minutes prior to serving add chicken to soup & bring a separate pot of water to a boil for pasta. Bring soup to a boil until chicken is cooked through (approx. 7 minutes). Do not overcook chicken. Add salt & pepper to taste. Serve over noodles with warm bread and butter.