Chicken Noodle Soup
|Canned chicken broth||46 Fluid Ounce (Use College Inn)|
|Boneless chicken||1⁄2 Pound, cut into bite size pieces|
|Uncooked medium egg noodles||1 1⁄2 Cup (24 tbs)|
|Sliced carrots||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄3 Cup (5.33 tbs)|
|Dill weed||1 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
In large saucepan, over medium-high heat, heat chicken broth, chicken, noodles, carrots, onion, celery, dill and pepper until mixture comes to a boil.
Reduce heat to low; simmer, uncovered, 20 minutes or until chicken and noodles are cooked.