Chicken Noodle Soup

OK, so chicken noodle soup is really easy to make no real measurements or anything. Now that the weather is obviously cooler as of yesterday, soups always make you feel nice and cozy.

INGREDIENTS NEEDED:

• 3 cans of chicken broth
• 1-2lbs of chicken (depending on the serving size)
• 1 bag of frozen peas
• 1 bag of medium size egg noodles
• celery seeds (if you actually like celery then add 1-2 stalks of celery)
• 1 bag of frozen carrots (I don't really liked cooked carrots so I don't put them in)
• Home style chicken stock (I like to use Knorr)

HOW TO COOK:

1. Take your chicken (better if its thawed out) and put it in a crock pot with two cans of chicken broth (leave the third one for later) Put your crock pot on high for about two hours (or until your chicken is cooked all the way through) Putting it in the crock pot makes it very tender and you can actually just pull it apart.
2. Once your put your chicken and broth in a big pot and add the peas (carrots if you want) celery seeds to taste. Add the other can of chicken broth and about 1 1/2 cans of water.
3. Bring it to a boil and then add your egg noodles. Check the package to see how long to cook the egg noodles. While the noodles are cooking add your chicken stock. Taste test your soup to make sure it tastes the way you want it. If you need to add more water because the chicken flavor is too strong go ahead. Also, don't add too much salt because your broth and your chicken stock are pretty salty. Add pepper to taste as well.
4. I like to cook Rhodes rolls with the soup, they are yummy to dip in the broth.

I hope this soup warms you up in these cold months!