Chicken Noodle Soup

• 2 tablespoons butter
• 1 onion (diced)
• 3 carrots (diced)
• 3 celery ribs (diced)
• 2 yukon gold potatoes (diced)
• 6 cups chicken stock
• 2 cups cooked chicken, shredded
• 8 ounces egg noodles
• sage
• salt
• pepper

1. Melt butter in large stock pot.
2. Combine onion, carrot, and celery with butter and cook until onion is translucent.
3. Combine chicke, potatoes, and stock and bring to a boil.
4. Simmer for ten minutes or until potatoes begin to soften.
5. Add egg noodles and cook according to package directions.

butter, onion, carrots, celery, gold potatoes, chicken stock, chicken, egg noodles, sage, salt, pepper

Taken from www.food.com/recipe/chicken-noodle-soup-361853 (may not work)