Chicken noodle soup with seasoned garnish

A recipe we made in class at the start of the year, I came up with the seasoning but our in-school chef taught us this basic but reliable recipe and I thought I'd share it with y'all. Perfect for sick days or when you're feeling lazy, works well with kids.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the vegetables: Start by chopping the potatoes, carrots, celery, and onion into the desired size. Place all of the chopped vegetables into a clean, separate bowl.

Step 2

Prepare the broth: Take a large stainless steel pot and fill it with 10 cups of water. Place the pot on the stove over high heat. Add the dried chicken flavoring to the water, stirring well to create a broth. Bring the broth to a rolling boil.

Step 3

Cook the soup: Once the broth is boiling, add the chopped vegetables(potatoes, carrots, celery and onion) and the shredded cooked chicken into the pot. Allow the mixture to boil for 3-5 minutes to begin cooking the vegetables. Reduce the heat to low, add the shelled noodles, and let the soup simmer for about 10 minutes, or until the vegetables are tender and the noodles are cooked thoroughly.

Step 4

Remove and serve: In a small clean bowl, add 2 handfuls of all-purpose Italian seasoning, 2 handfuls of fresh parsley, 1 teaspoon of Cajun seasoning, 2 teaspoons of all-purpose seasoning(not to be confused with the all-purpose Italian seasoning), and 1 teaspoon of fresh grated ginger. Mix well. Once adequately mixed, take a few pinches or dashes and sprinkle above the soup, making sure to simultaneously stir the soup in order to instill the flavor of the Seasoning within it, overall I only ended up adding 2-3 pinches of said seasoning to our group's chicken noodle soup and it was sufficient. Once you have added your desired amount, remove the soup from low heat and let it cool for some time, preferably 3-5 minutes. Serve into your bowl of choice and enjoy!