2 cups cooked chicken
3 cups chicken or vegetable broth
1 cup celery, chopped
1 cup carrots, chopped
1 cup chopped onion
1 cup noodles (or 1/2 cup rice)
Combine all ingredients, except the noodles and chicken, in a stockpot. Bring to boil and reduce heat; simmer for 20 minutes or until carrots are tender. I also added a bay leaf in this part. Add chicken and noodles and cook 7-10 minutes uncovered, or until chicken is heated through and the noodles are cooked.
This was an extremely easy cool weather dinner. I did have to add extra broth but I really wanted a brothy soup.