Homemade Chicken Noodle Soup

Ingredients

3 chicken breast cooked and cut into bite sized pieces (can use chicken thighs)

1 (16 ounce package of your favorite store bought noodles)

1 (32 ounce) box of low sodium chicken broth or chicken stock, or you can make your own

2 teaspoons salt

2  teaspoons black pepper

2 carrots, peeled and cut into small discs

1 stalk celery, or ½ teaspoon celery seed

1 large can health request cream of chicken

Instructions

Add chicken to large pot, along with 1 teaspoon salt & 1 teaspoon black pepper, and celery stalk, or celery seed.  Cover with water and cook until done, usually takes about 45 minutes.  Remove from broth, cover with plastic wrap and let cool.  If you don’t cover, outside of chicken will get hard. Strain broth and add to large pot.  Add the carton of chicken broth and bring to a boil.  Add carrot discs and cook for about 15 minutes on medium heat.  Add noodles and cook according to package directions, usually about 8 – 10 minutes.  Add cream of chicken soup and whisk until smooth.  Be careful not to have on too high of heat, as it will boil over because it has milk in the cream of chicken soup.  Add cut up chicken and cook for about 5 – 8 minutes.  Taste to see if it needs more salt or black pepper.  Serve with crackers or cornbread.