Chicken Noodle Soup

Yield: 6-8 servings

ingredients:

1 box + 1 can chicken broth

3 cooked chicken breasts, diced or shredded
3 carrots, sliced
2 stalks celery, chopped

salt and pepper
parsley
Egg noodles 

directions:

Bring broth to a boil.  Add in the carrots and celery. Add salt, pepper, and parsley to taste. Simmer until vegetables are crisp/tender (about 20 minutes).  Add the chicken.

In the meantime, in a separate pot, cook the noodles according to the package directions, then drain and serve with the soup.

*Note: I prefer not to cook the noodles in the soup because they tend to eat up the broth, then get mushy when reheated for leftovers.

Adapted from http://www.whatmegansmaking.com/2012/01/chicken-noodle-soup.html