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Esther's Chicken Noodle Soup

  • 2-3 whole boneless chicken breast - cooked and diced. Save the water from which chicken was cooked in.

  • 3 stalks of celery - diced

  • 5 -6 carrots - peeled and cut into chunks (or 1 small bag of baby carrots)

  • 2 small onions - diced

  • 4 garlic cloves

  • 2-3 chicken bullion cubes

  • 1 (14 1/2-oz) can chicken broth

  • 1 (12-oz.) bag of Frozen egg noodle - home style

  • 1 (10 3/4-oz) can Campbell's Tomato Soup

Cook chicken in 8-10 c. water. Dice chicken and add back to the water the chicken was cooked in. Add celery, carrots, onions, and garlic cloves, bullion cubes, can of chicken broth. Simmer for up to two hours. Add tomato soup and egg noodles (cooked if not using frozen noodles).

Place in oven or stovetop for 1/2 to 1 hour more.

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