Chicken Noodle Soup

• 2 lbs boneless skinless chicken breasts
• 2 quarts water
• 1 (16 ounce) bagmixed peas and carrots
• 2 cups celery, cut into 1/2 inch slices
• 2 large baking potatoes, skinned and cut into squares
• 1 cup onion, chopped
• salt, to taste
• 1 tablespoon monosodium glutamate (optional)
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 14 teaspoon pepper
• 2 tablespoons garlic powder
• 2 12 tablespoons onion powder
• 2 cups cooked thin egg noodles

1. Bring chicken, onion, and celery to a boil in a 4-quart Dutch oven.
2. Add salt, pepper, onion and garlic powder.
3. Cover and simmer until chicken is done.
4. Skim fat if necessary.
5. Remove chicken from broth; cool slightly and cut into 1-inch pieces.
6. Set aside.
7. Add peas and carrot mix, potatoes and cornstarch.
8. Cook until potatoes are fork tender, about 10 minutes.
9. Add chicken and noodles to broth; sprinkle with monosodium glutemate and sugar cook about 5 minutes.
10. ENJOY!

chicken breasts, water, bagmixed peas, celery, baking potatoes, onion, salt, glutamate, sugar, cornstarch, pepper, garlic, onion powder, egg noodles

Taken from www.food.com/recipe/chicken-noodle-soup-102804 (may not work)