Fall Day Chicken Noodle Soup

Dice the celery, carrots and onion. Place in dutch oven.
Chop chicken and set aside.
Add butter to the veggies in pot. Saute' over low heat for 10 minutes until veggies are tender.
Add garlic powder and dried parsley. Stir well.
Stir in 6 cups of the chicken broth and noodles and bring to medium low heat.
Cover soup and cook for 30 minutes on low heat.
Add chicken, 2 more cups of broth, and an extra dab of butter and cook about 10 minutes until warm through , stirring frequently on medium heat. If not tender, cook noodles a little longer.

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