Chicken Noodle Soup

Hazel's Hot Dish Recipe of the Week

Chicken Noodle Soup

4 pound chicken

3 celery sticks

3 carrots

3 garlic cloves

1 large onion, chopped

2 T salt

½ t pepper

8 oz. noodles

Wash chicken, place in a pot and cover with water (8 cups). Add celery, carrots, garlic and onions. Bring to a boil, reduce heat and cook until chicken is tender. Remove chicken. Strain broth and discard veggies. Shred chicken to bite-sized. Return chicken to broth, bring to a boil; add noodles. Cook noodles according to package instructions.