Hearty Chicken Noodle Soup

By Stephanie Boyle

Ingredients:

2 cans (10-1/2 oz each) Condensed chicken broth
1 cup water
dash pepper
1 medium carrot, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
2 skinless, boneless chicken breast halves, cut up
1/2 cup uncooked medium egg noodles

Directions:

1. Mix broth, water, pepper, carrot, celery, and chicken in a saucepan and heat to a boil over medium-high heat.

2. Stir in the noodles and reduce heat to medium. Cook 10 minutes or until noodles are done stirring often.

Make 4 servings.

Tip: To save time buy precut celery and carrots from a supermarket salad bar.