To make this soup you can use any kind of chicken you prefer. No matter what kind of chicken you are using, you’ll want to start off by cooking it until it reaches an internal temperature of 165°F. To cook this chicken, place it into your soup pot, with 1 ½ cups of water. Then sprinkle your chicken with garlic salt and garlic powder. Allow to cook over medium temperature until your chicken is fully cooked. Remove from the pot and allow the chicken to cool.
Add carrots to the soup pot with your leftover chicken broth from cooking your chicken and cover with a little bit of broth. Simmer over medium heat until your carrots are soft to the touch.
When your carrots are fully cooked, you can add in your cooked chicken that has been cut or shredded along with the raw noodles. Pour in remaining chicken broth, and allow to simmer over medium heat, until your noodles are al dente.
When your noodles are fully cooked, add salt and pepper to taste. If desired, sprinkle with parsley. Ladle into serving bowls and serve while hot. Enjoy!
When your noodles are added to the pot, be sure to keep a close eye on them. You will want to be careful to not overcook the noodles or they will become soggy, and appear waterlogged. The best results will happen when you just barely cook your noodles until they are done.