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Chicken Noodle Soup

Note/Suggestions: Nothing is as warming on a cold fall afternoon than a hearty serving of chicken noodle soup. Send to school with crackers or a roll and a piece cheese for a full lunch.

Ingredients:

  • 1 lb bag of wide egg noodles
  • 2 cups of cooked chicken, cubed
  • 3 stalks of celery, chopped
  • 1 12 oz bag of frozen crinkle cut carrots
  • 1 12 oz bag of frozen peas
  • 1 32 oz box of chicken broth
  • Salt and ground black pepper to taste

Directions:

  1. Cook the noodles as per the instructions on the packaging, but only cook them half way, then drain them and reserve until ready to add to soup.
  2. In a large pot, or the same pot you just cooked the noodles, put the broth and the vegetables and bring to a boil.
  3. Add the chicken and the noodles and return to a boil. Heat until noodles are tender and chicken is heated through. Season the taste.