1 sm. onion
3/4 c. chopped celery
Salt to taste
1/2 c. ground basil
1 qt. water
2-3 chicken bouillon cubes
1 c. grated carrots
1 cooked and deboned chicken
1/2 bag old fashioned egg noodles
1 sm. can English peas

Saute first four ingredients. Add water. Add chicken bouillon and 1 cup carrots and chopped celery. Cook until celery is tender (1/2 hour). Add deboned chicken. (Might need to add more water to keep mixture thin.) Let come to a rolling boil. Add egg noodles. Continue cooking about 1/2 hour until noodles are tender. Add small can of English peas. Simmer for about 15 minutes. Serve.