Chicken noodle soup
1 package(s) (32-ounce) chicken broth
4 c water
1 T olive oil
1 small onion, chopped
2 stalk(s) celery, thinly sliced
2 medium carrots, thinly sliced
Pepper
1 lb skinless, boneless chicken-breast halves, cooked
3 c -(6 ounces) uncooked medium egg noodles
1 c frozen peas
In 5- to 6-quart sauce-pot, heat oil over medium heat. Add onion and cook 5 minutes or until lightly browned, stirring occasionally. Add celery, carrots, broth, water, and 1/8 tsp ground black pepper; cover saucepot and heat to boiling over high heat.
While vegetables are cooking, cut chicken into 3/4-inch pieces.
Uncover saucepot and stir in noodles; cover and cook 3 minutes. Stir in peas and chicken; cover and heat to boiling, 3 to 4 minutes.