Easy Chicken Noodle Soup

from Carla Brimhall

1 lg. carton of Chicken Broth

1 tbsp of Better Than Bouillon Chicken Base (in the soup aisle)

1 can sliced carrots (plus water) or 1 cup sliced fresh carrots

3 stalks diced celery

1 diced onion

2 cans of canned chicken breast chopped (plus liquid)
(You can use leftover chicken diced or a grocery store chicken diced.)

Add above ingredients together, and simmer until carrots, onion, and celery are soft.

Add 1-1 ½ cups of egg noodles (or other preferred noodle type) and cook just until the noodles are firm. For best results, serve immediately and avoid leftovers (because the noodles go mushy).