4 cup Chicken Broth
Generous dash of ground black pepper
1 medium carrot sliced
1 stalk celery sliced
1/2 cup uncooked extra wide egg noodles
1 cup shredded cooked chicken or turkey
Heat the broth, black pepper, carrot ad celery in a 2 quart saucepan over medium high heat to a boil. Stir the noodles and chicken into the saucepan. Reduce heat to medium. Cook for 10 minutes or until the noodles are tender.
I like a lot of noodles and chicken in my chicken noodle soup so I upped the noodles to 1 cup and just shredded an entire chicken breast (not sure how much it ended up being) I also added 2 more cups of chicken broth. With the extra noodles I had to cook it for about 20 minutes once the noodles and chicken were added.
