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.
