Betty Massey'S Chicken Noodle Soup

• 4 chicken breast halves
• 1 medium onion, diced
• 4 stalks celery, chopped
• 2 to 3 grated carrots
• 2 tsp. salt
• 2 cans chicken broth
• 2 cans cream of chicken soup
• 1 can peas
• 1 small pkg. frozen peas
• 1 to 2 pkg. frozen egg noodles

1. Cook chicken in salted water (1/2 teaspoon or to taste).
2. Add onion, celery and carrots.
3. Cover with water and cook until chicken is tender.
4. Remove chicken; debone and chop into bite-sized pieces. Dilute cream of chicken soup with some chicken broth.
5. Add broth and soup to the water.
6. Drain can of peas and add the juice to the water.
7. Return meat.
8. Bring to boil.
9. Add noodles.
10. Reduce heat and simmer until noodles are tender.
11. Add can of peas and frozen peas. Thicken with 2 tablespoons cornstarch in 1/4 cup water.
12. Serves family of 4.

chicken, onion, stalks celery, carrots, salt, chicken broth, cream of chicken soup, peas, frozen peas, frozen egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=193432 (may not work)