Chicken Noodle Soup

Delicious and easy to make.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 2  lbs boneless skinless chicken breasts
• 2  quarts water
• 1 (16 ounce) bag  mixed  peas and carrots
• 2  cups celery, cut into 1/2 inch slices
• 2  large baking potatoes, skinned and cut into squares
• 1  cup onion, chopped
•  salt, to taste
• 1  tablespoon monosodium glutamate (optional)
• 1  teaspoon sugar
• 1  tablespoon cornstarch
• 1⁄4 teaspoon pepper
• 2  tablespoons garlic powder
• 2 1⁄2 tablespoons onion powder
• 2  cups  cooked  thin egg noodles

Directions

1. Bring chicken, onion, and celery to a boil in a 4-quart Dutch oven.
2. Add salt, pepper, onion and garlic powder.
3. Cover and simmer until chicken is done.
4. Skim fat if necessary.
5. Remove chicken from broth; cool slightly and cut into 1-inch pieces.
6. Set aside.
7. Add peas and carrot mix, potatoes and cornstarch.
8. Cook until potatoes are fork tender, about 10 minutes.
9. Add chicken and noodles to broth; sprinkle with monosodium glutemate and sugar cook about 5 minutes.
10. ENJOY!