Cream of Chicken Noodle Soup



1. In a large heavy saucepan, bring chicken stock to a boil over medium-high heat; add noodles.

2. Reduce heat to medium and cook 7 minutes.

3. Reduce heat to a simmer; stir in heavy cream, salt, pepper and nutmeg.

4. Cover and simmer for 10 minutes.

5. To serve, ladle into soup bowls; top each serving with a sprinkle of parsley.

Variation: 1-1½ cups chopped cooked chicken may be added, if desired.