Chicken Noodle Soup Name: Christine Moulton Base: Fort Benning Recipe: Ingedients: 5 chicken bouillon cubes 1 cup of sliced carrots 1/2 cup of chopped celery 1/2 cup chopped onion 1 bay leaf 1 tsp salt 1/4 tsp black pepper 1/4 tsp poultry seasoning 3 cups of chopped cooked chicken 6oz. of corkscrew pasta 1:Put 12 cups of water in a large dutch oven and add bouillon cubes heat over medium high heat. 2:Add carrots, celery, onion, bay leaf,salt, pepper,and the poultry seasoning and mix well. Bring to a biol, stirring occasionally to dissolve the bouillon cubes. 3:Add the cooked chicken and pasta and mix well. Simmer until veggies and pasta are tender, 8-10 mins. Discard the bay leaf and then Enjoy!!!