Two quart-sized bags of chicken stock, thawed
3-4 chicken breasts (you don't have to use only white meat, but it is what I prefer)
3 stalks of celery, cleaned and sliced
1 onion, peeled and chopped
3 large carrots, peeled and chopped
2 cups of frozen peas
6 cups of water
1 bag of home-style frozen egg noodles (pictured below)
your favorite seasonings
Directions:In a large soup pot, bring the stock to a slow boil. Add chicken breasts and poach until cooked through. Turn the heat to low to simmer, and (I use my Pampered Chef Mix N Chop for this step) shred or chop the chicken. If you don't have the mix n chop, you'll need to remove the chicken from the pot, cool slightly, and chop or shred, then return it to the pot. Add the celery, onion, carrots, and noodles. Add enough water to cover everything (up to 6 cups). Simmer the soup until the noodles are cooked to your desired consistency (around 25 minutes for us), then add the frozen peas and simmer 10 minutes more. Serve with your favorite dunking crackers, and enjoy!
*This soup makes GREAT leftovers. To ensure that none of the leftovers go to waste, freeze in individual servings sizes in my now famous Ziploc method or in Tupperware containers. This way you can stick one in your bag for lunch at work or pull out the servings as needed to warm up on a cold day.