Homemade, from scratch, version of Campell's Homestyle Chicken Noodle Soup
2 boxes chicken broth (32 oz)
2-3 stalks celery, chopped
3 carrots, peeled and chopped
2/3 cup frozen green peas
8 ounces shredded chicken (from baked split chicken breast)
4 ounces thin soup noodles (can find in Hispanic section)
salt and pepper, to taste
Bring chicken broth to simmer in large stock pot. Cook celery, carrots, and peas, covered, until tender. Add chicken and noodles. Cook covered until noodles reach desired tenderness, should take about 5 minutes. Salt and pepper to taste. Serve with bread.
