Makes 8 servings.

Ingredients:

• 1 can (49 ½ oz.) Swanson chicken broth
• 1/8 tsp. pepper
• 2 medium carrots, sliced
• 2 stalks celery, sliced
• 1 C medium egg noodles, uncooked
• 2 C chicken, cubed and cooked

Instructions:

1. In saucepan mix broth, pepper, carrots, and celery.
2. Heat to a boil over medium-high heat and add noodles.
3. Cook over medium heat for 10 minutes, stirring often.
4. Add chicken and heat through.