Chicken Noodle Soup

Start with two 32 oz containers of chicken broth (I like the Swanson's natural, no MSG and lower sodium ch. broth b/c then you can add salt after you've added the cans of cr. of chicken soup since those tend to have a lot of salt).

Add vegetables and let simmer for 15 min.
2-3 med. carrots, or about 1 1/2 c.
2 med. stalks celery, or about 1 c.
1 sm. onion, or about 1/4 c.

Add chicken (2 c. or however much you like) and let it heat through. (You could buy a rotisserie chicken to save on time and that's plenty of chicken (could use for a double or maybe tripled recipe) for the soup.....and it makes it taste really good too. Otherwise I've used canned chicken or just cooked a chicken and used that. Using the rotisserie chicken just cuts down the prep time since it's cooked already.

Add noodles (about 2 cups uncooked) and let simmer for about 7 min. or until noodles are just tender.

Add 1 to 2 cans of cr. of chicken soup. Stir until mixed in.

Then you can add more water or chicken broth if it seems too thick. If it seems to need more veg's, just simmer them in some water in a separate pot and add them. Also, add salt to taste.