CHICKEN NOODLE SOUP

By Jaxson

Ingredients

• 1 PKG CHICKEN BROTH
• 4 CUP WATER
• 1 TBSP OLIVE OIL
• 1 SMALL ONION CHOPPED
• 2 STALKS CELERY, THINLY SLICED
• 2 MEDIUM CARROTS, THINLY SLICED
• PEPPER
• 1 LB SKINLESS BONELESS CHICKEN BREAST HALVED
• 3 CUP MEDIUM EGG NOODLES UNCOOKED
• 1 CUP FROZE PEAS THAWED

Preparation

Step 1

1 IN COVERED 3 QT SAUCEPAN, HEAT BROTH AND WATER OVER MEDIUM HIGH HEAT

2 MEANWHILE IN 5-6 QT SAUCEPAN HEAT OIL OVER MEDIUM HEAT. ADD ONION AND COOK 5 MINUTES OR UNTIL BROWNED, STIRRING OCCASIONALLY, ADD CELERY, CARROTS, AND HOT BROTH MIXTURE AND 1/8 TSP PEPPER; COVER PAN AND HEAT TO BOILING

3 WHILE VEGETABLES ARE COOKING CUT CHICKEN INTO 3/4 INCH PIECES

4 UNCOVER SAUCE POT AND STIR IN NOODLES; COVER AND COOK 3 MINUTES. STIR IN PEAS AND CHICKEN, COVER AND HEAT TO BOILING 3-4 MINUTES.

MAKES 10 1/ CUPS