- 2 Tablespoons vegetable oil
- 2 medium onions, finely chopped
- 3 medium carrots, cut into small pieces
- 3 celery ribs, cut into small pieces
- 1 (6- to 7-pound) cooked chicken cut in bit sized pieces
- 2 quarts chicken broth or canned chicken broth
- 1 quart cold water, or as needed
- Salt and freshly ground black pepper
- 2 cups egg noodles (or any of your favorite soup boodle)
Heat the oil in a brothpot over medium heat.
Add the onions, carrots, and celery and cook, stirring often, until softened, about 10 minutes.
Pour the broth into the pot and then add enough water to reach the top of he pot.
Pour the broth into the pot and then add enough water to reach the top of he pot.
Bring to a boil over high heat and then add your chicken.
Once it begins to boil again add your favorite noodles, and cook till tender.
Always let your soup stand about 15 minutes before serving.
Serve with crackers, bread or just plain soup...and enjoy!
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