Chicken Noodle Soup

for broth:

add all ingredients to large stock pot and fill with water. bring to boil, turn down to simmer for 30 min. remove chicken to cool. pour remaining ingredients through mesh strainer and into another stockpot beneath. from here, you can cool in fridge, skim and use at later date or freeze. to continue with soup, see below.

for soup:

bring stock back to a boil and turn heat to medium. add carrot, celery, peas and green beans and simmer for 5 min. add noodles and cook 5 min. add chicken, rosemary, parsley, parmesan, and half and half. Bring to simmer and adjust taste with salt and pepper.