Homemade Takeout Chicken Noodle Soup
|Roasted chicken||4 Pound (1 Piece)|
|Carrot||1 , finely chopped|
|Celery rib||1 Large, finely chopped|
|Low sodium chicken broth||2 1⁄2 Quart|
|Fine egg noodles||1 1⁄2 Cup (24 tbs)|
|Freshly ground black pepper||To Taste|
1. Cut enough meat from chicken into large bite-size pieces to measure 3 cups. In a large saucepot, combine chicken, carrot, celery, and broth over medium heat. Bring to simmering and cook until vegetables are tender, about 20 minutes.
2. Meanwhile, cook noodles according to package instructions. Drain and stir into soup. Season to taste with salt and pepper and serve.