Chicken Noodle Soup

Chicken Noodle Soup

12 cups chicken broth
1 cup chopped celery
1 cup chopped onion
1 cup sliced carrots
1 tsp poultry seasoning

1 tsp parsley

1 C. frozen peas
3 cups diced, cooked chicken
2 ½ cups egg noodles
salt to taste

Cook celery, onions, carrots, and chicken in chicken broth til veggies are tender. Add egg noodles and simmer about 15 minutes. Can thicken a little with cornstarch.

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