Homemade Chicken Noodle Soup

Ingredients:
3 good handfuls of wide egg noodles
water to boil egg noodles in

chicken broth and water - the more chicken broth the less water needed (this is your soup stock - make as much as you want...if you have more water than chicken broth add some chicken bouillon cubes.)
3 stalks of celery, chopped
1/2 cup onion, chopped
3/4 bag of baby carrots, chopped
1/2 cup frozen peas
1 whole rotisserie chicken from the grocery store, cubed

Boil water for egg noodles in large stock pot. Wait until water gets to a hard boil, add egg noodles. While noodles are boiling chop other ingredients. Once noodles are just about done to your liking, drain noodles and rinse in cool water and set aside.

In same stock pot add chicken broth, water (bouillon cubes if mostly water), celery, onion, carrots and peas. Let this mixture come to a boil. Let simmer for 15 minuets. Check carrots to see if they are to the hardness that you like. Continue simmering if they are not to your liking.

Once carrots are to your liking, add chicken and noodles into soup mixture. Let this come to a boil. Add salt and pepper to taste.

Serve up with saltine crackers or in our case a specialty bread.