1 soup chicken
2 c. sliced carrots
1 c. sliced celery
1 lg. carrot grated finely
1 lg. onion, chopped
8 pkts. Herb-oz low salt chicken flavor instant broth
1/2 to 3/4 pkg. egg noodles
Salt and pepper to taste

In large soup pan place chicken in water enough to cover chicken. Cook on medium until chicken is cooked. Remove chicken and let it cool. Add to the broth in the pan carrots, celery, grated carrot, onion and chicken flavor packets. Cook about 10 minutes. Pick chicken meat off bones and add to pot (no skin). In a separate pan cook egg noodles until almost done. Drain and add to soup. Continue to cook until vegetables are tender. Salt and pepper to taste.

NOTE: if soup needs more water, add by the cup and for each cup add 1 packet of chicken flavoring.