Ingredients


1 package (32 ounces) chicken broth
4 cups water
1 tablespoon olive oil
1 small onion, chopped
2 stalks celery, thinly sliced
2 medium carrots, thinly sliced
Pepper
1 pound skinless, boneless chicken breast halves
3 cups (6 ounces) uncooked medium egg noodles
1 cup frozen peas, thawed


Directions


In covered 3-quarter saucepan, heat broth and water over high heat. In a 5- to 6-quart sauce pot heat oil over medium heat.


Add onion and cook 5 minutes or until lightly browned. Add celery, carrots, hot broth mixture and 1/8 teaspoon of ground black pepper, heat to boiling over.


Cut chicken into 3/4-inch pieces.


Uncover sauce pot and stir in noodles, cook for 3 minutes. Stir in peas and chicken, cover and heat to boiling, 3 to 4 minutes. Makes 10 1/2 cups.


(Source: Good Housekeeping)

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