Easy Chicken Noodle Soup recipe

4 c. chicken broth
1 stalk celery, sliced
1-1/2 c. chicken, cooked and chopped
1 c. wide egg noodles
1/8 ts. ground pepper
2 c. frozen mixed vegetables
1 Tb. chopped fresh parsley

Pour chicken broth into a saucepan.
Add celery and bring to a boil over medium heat.
Stir in chicken, noodles and pepper; cook for 10 minutes, stirring occasionally.
Add frozen vegetables and cook for another 5 minutes.
Sprinkle with parsley and serve immediately.

Chicken broth is also available in Thai and Chinese flavours.
For an Asian inspired soup, use a flavoured broth, frozen stir fry vegetables and rice noodles.
Rice noodles cook faster than egg noodles so add the rice noodles with the vegetables at the end.