Chicken Noodle Soup Print this recipe
3 medium carrots, chopped small
1 medium onion, chopped
1 stalk celery, chopped very small
2 T. butter
4 c. chicken stock (we use the stock from crock pot poached chicken)
2-3 c. water (milk or cream for a creamy soup)
2-3 c. Crockpot Poached Chicken, cut in bite-sized cubes or chunks
2-3 c. pasta (rotini, elbow macaroni, or egg noodles)
2 c. frozen peas
Salt and pepper to taste

Melt butter in bottom of large stock pot. Over medium to high heat, saute carrots, onion, and celery until onion and celery are transparent. Add cubed chicken, stock, and water. Bring to a boil, then reduce to strong simmer for approx. 10-15 minutes. Turn heat up to medium high and add pasta. Cook until pasta is al dente, then add peas. Salt and pepper to taste. Serve with Easy Dinner Rolls on a cold, rainy or snowy day and your family will LOVE you for warming them up!