Chicken Noodle Soup

I love soups and this recipe is my favorite because you can alter it in so many ways to use what is in you fridge.

4 cups chicken broth
Generous dash ground black pepper
1 medium carrot, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1/2 cup uncooked medium egg noodles
1 cup cubed cooked chicken

Directions:
Mix broth, black pepper, carrot and celery in saucepan. Heat to a boil.
Stir in noodles and chicken. Cook over medium heat 10 min. or until noodles are done.

Robin's variation:
Add onions or garlic for extra flavor. Use any noodle you have on hand. Use any veggie that happens to be lying around (corn, peas, beans, potatoes, broccoli, squash) just add more broth to make it a good consistency. My trick to making this a super easy dinner is to use a cooked rotisserie chicken from the grocery store. They are seasoned beautifully and your veggies are cooked by the time you are done with the chicken. Making it a quick one pot dinner...my favorite!