Yield: 4 servings
Preparation time: 5 minutes
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3 1/2 cups chicken broth
generous dash pepper
1 medium carrot, sliced
1 stalk celery, sliced
1/2 cup uncooked extra wide egg noodles
1 cup shredded cooked chicken
Cooking time: 20 minutes
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Heat broth, pepper, carrot and celery in 2 quart saucepan over medium-high heat to a boil.
Stir in noodles and chicken.
Reduce heat to medium.
Cook for 10 minutes or until noodles are tender.