Chicken Noodle Soup

• 4 c. chicken broth
• 1 lb. skinned, boned chicken breast, cut into bite size pieces
• 2 carrots, pared and sliced
• 1/2 c. diced onion
• 1/2 c. diced celery
• 1 red bell pepper, seeded
• 1 tsp. dried dill weed
• 1/4 tsp. black pepper
• 6 to 8 oz. uncooked noodles or favorite pasta
• 1 (10 oz.) pkg. frozen green peas or cut green beans

1. In large saucepan over medium heat, simmer 1 cup broth and chicken pieces until they are no longer pink.
2. Add the remaining broth, water and vegetables, except the peas, dill weed and black pepper.
3. Bring to a boil; reduce heat and simmer 30 minutes.
4. Add the noodles or pasta and cook until the noodles or pasta are barely tender.
5. Stir in the peas or green beans; cook 5 minutes until the peas or beans are tender.
6. Serves 6.

chicken broth, chicken, carrots, onion, celery, red bell pepper, dill weed, black pepper, noodles, frozen green peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=983361 (may not work)