Chicken Noodle Soup

• 3- 1/2 cups of Swanson chicken broth
• Generous dash ground black pepper
• 1 medium carrot, sliced
• 1 stalk celery, sliced
• 1/2 cup uncooked extra wide egg noodles
• 1 cup shredded cooked chicken

1. Heat broth, pepper, carrot, and celery in 2 qt saucepan over medium-high heat to a boil.
2. Stir in noodles and chicken. Reduce heat to medium. Cook for 10 minutes or until noodles are tender.

Reference:

Swanson Broth