Gayla Veater
4 cups Swanson Chicken Broth
generous dash ground black pepper
1 medium carrot, sliced
1 stalk celery, sliced
1/2 cup uncooked extra wide egg noodles
1 cup shredded cooked chicken or turkey
Heat broth, pepper, carrot and celery in 2 quart sauce pan over medium high heat to a boil. Stir noodles and chicken in saucepan. Reduce heat to medium. Cook 10 minutes or until noodles are tender, stirring often.
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