Chicken Noodle Soup

6 cups chicken broth
1 lb. cooked, shredded chicken
1 cup sliced carrots
2 ribs celery, chopped
1 onion, minced
2-3 cloves garlic, minced or pressed
1 bay leaf
1 handful fresh chopped parsley (or 1 tablespoon dried)
½ teaspoon basil
1 14 oz can evaporated milk
fine egg noodles

In a large pot, heat some olive oil over medium heat and add onions and garlic. Saute for a few minutes and then add chicken broth, chicken, bay leaf, and basil. Bring to a boil. Add carrots and celery and reduce heat to a simmer. Cover and cook until carrots and celery are tender. When carrots and celery are almost done, add chopped parsley. Add evaporated milk. Increase heat to boiling and add noodles. Cook until noodles are tender.

recipe from http://www.ourbestbites.com/