1 small bag baby carrots
3 celery stalks
3 chicken breasts
1 (15 oz.) can chicken broth (Swanson)
1 (12 oz.) bag Dutch egg noodles
salt and pepper, to taste

First, add half water and 1 can chicken broth in a pot on medium-high heat to bring to a boil and generously season with salt and pepper.

While waiting to boil, chop up the bag of baby carrots and the 3 celery stalks. Clean your chicken breast of all fat. Once this is done, add the carrots, celery and chicken into the pot and let boil for about 25 minutes (or until carrots are tender).

Once tender, take the chicken out and chop it up and put it back in the pot.

Within the last 10 minutes, cook your noodles until they are almost done. Once they are done, drain them and add them to the rest of the soup mixture.

Enjoy!

Submitted by: Alaina Bowman