Chicken soup

Chicken Broth
1 c. water
1 dash ground black pepper
1 medium carrot
1 stalk celery
2 skinless, boneless chicken breast halves
c. uncooked medium egg noodles

Directions
1Heat the broth, water, black pepper, carrot, celery and chicken in a 2-quart
saucepan over medium-high heat to a boil.
2Stir in the noodles. Reduce the heat to medium. Cook for 10 minutes or until
the chicken is cooked through and the noodles are tender.
3Serving Suggestion: Serve with tossed green salad, assorted Pepperidge Farm
crackers & cheese slices. Serve apple or pear slices for dessert