4 cups chicken broth
generous dash ground black pepper
1 medium carrot, sliced (but I usually add more)
1 stalk celery, sliced (again, I add more)
1/2 cup uncooked extra wide egg noodles
1 cup shredded cooked chicken or turkey
Heat broth, black pepper, carrot and celery in saucepan over medium-high heat to a boil. Stir noodles and chicken into saucepan. Reduce heat to medium. cook 10 minutes or until noodles are tender, stirring often.
