1 (46 ounce) can chicken broth
1/2 lb boneless skinless chicken, cubed
2 cups uncooked egg noodles or macaroni of choice
1 cup sliced carrots
1/2 cup chopped onions
1/3 cup sliced celery
1/4 teaspoon ground black pepper
salt
Throw it all in a saucepan and cook for 30 minutes or longer
I'm Italian too and I never use egg noodles in chicken soup. I always use tubettini or ditalini. It soaks up a lot of broth though so I cook the macaroni on the side and add some stock to it. |