Submitted By: Virginia R., Piney Flats
4 cups chicken broth
1 medium carrot (sliced)
Dash of ground black pepper
1 stalk celery (sliced)
1/2 cup uncooked extra wide egg noodles
1 cup shredded cooked chicken or turkey
Cook 25 minutes.
Step 1: Heat the broth, black pepper, carrot and celery in a 2-quart saucepan over medium high heat to a boil.
Step 2: Stir in the noodles and the chicken. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.
Makes four servings.