Chicken Noodle Soup

1. 1

   In covered 3-quart saucepan, heat broth and water over high heat.

2. 2

   Meanwhile, in 5- to 6-quart sauce-pot, heat oil over medium heat.

3. 3

   Add onion and cook 5 minutes or until lightly browned, stirring occasionally.

4. 4

   Add celery, carrots, hot broth mixture, and 1/8 teaspoon ground black pepper; cover saucepot and heat to boiling over high heat.

5. 5

   While vegetables are cooking, cut chicken into 3/4-inch pieces.

6. 6

   Uncover saucepot and stir in noodles; cover and cook 3 minutes.

7. 7

   Stir in peas and chicken; cover and heat to boiling, 3 to 4 minutes.

8. 8

   Makes about 10 1/2 cups.

No nutritional information available.

No additional tips available.