30-Minute Chicken Noodle Soup

• 4 cups Chicken Stock
• 2 whole Celery Ribs, Chopped
• 2 whole Medium Carrots, Chopped
• 2 cups Broad Egg Noodles
• 1 cup Frozen Peas
• 2 cups Cooked Chicken, Chopped
• Salt And Pepper, to taste

1. Bring chicken stock to a simmer over medium high heat on the stove. Add celery and carrots and simmer for 5 minutes, until vegetables start to soften. Add egg noodles and cook according to package instructions, usually about 6-10 minutes, until they are tender. Add peas and cooked chicken and heat through, about 2 minutes. Add salt and pepper to taste and enjoy.
2. Notes:
3. If you don't have cooked chicken on hand, you can use 2 small chicken breasts instead. Start by bringing the stock to a simmer on the stovetop, add the chicken breasts and cook them at a high simmer for about 20 minutes or until they are cooked through. Remove them from the stock, chop or shred them, and then proceed with the rest of the recipe. It will take closer to 35-40 minutes to have the soup ready then.
4. I make this soup with homemade chicken stock. If you are using a storebought stock, make sure it's one that you like the taste of as there isn't any other seasoning added to it, other then salt and pepper to taste.
5. Recipe adapted from Smitten Kitchen.

chicken, celery, carrots, egg noodles, frozen peas, chicken, salt

Taken from tastykitchen.com/recipes/soups/30-minute-chicken-noodle-soup-2/ (may not work)