Chicken noodle soup with love

Today was a great day to make chicken noodle soup with vegetable. Now that my kids and I are doing a lot better than the past couple days with this flu that we've caught. This soup helped a lot. My husband is not a fan of soup at all. The only soup he like is my homemade Vietnamese Beef Pho Soup and some other soup I've made in the past. He is more into chunky stews with a lot of meat and thick sauce.
He said, " I will have soup if you put some spice into it, so I did. I even cut up carrots into heart shape just because I love my family and  plus I was inspired from a picture I saw on pinterest, how to cut up carrots into heart shape. So I had made a big huge pot of chicken noodle soup. I should have made more because my whole family loved it especially the meat eater (hubby). This soup also reminded me when my parents visited me during the holiday, flying across the Atlantic to visit their oldest daughter (me). My mom had made me almost the exact same soup when she was visiting. I miss her cooking. Nothing is better than mom's home cook meal.

For chicken soup recipe

3 liter of homemade chicken stock which I made before hand
1 liter water
1 onion, chopped
6 carrots, peeled, cut 1/2 inch thick slices into shape of hearts
6 celery ribs with leaves, cut into 1/2 inch thick
8  peeled potatoes, washed cut into bite size
2 bay leaf
4 chicken bouillon cubes

2 cups shredded cooked chicken

tablespoon dried thyme
tablespoon dried parsley
1-2 tablespoons old bay seasoning
Provence with garlic
seasoning salt
tablespoon lemon juice

1/2 lbs cooked wide egg noodles

freshly ground black pepper
salt

chopped green onions

In a soup pot filled with homemade chicken stock over high heat. I added in onions, carrots, celery, potatoes, bay leaf, and bouillon. Brought stock to a boil and cook until vegetable become soften about half hour. Added in cook shredded chicken and seasoned soup with thyme, parsley, old bay, Provence, seasoning salt, lemon juice. Then added in cooked noodles and let soup simmer for 5-7 minutes. Seasoned with ground black pepper and salt. Ladle soup in a soup bowl, sprinkle with chopped green onion and served.