2 cups wide egg noodles
1 (5 oz.) can chicken
1 T minced onion
1 T chicken bouillon granules
1 t. celery flakes
1/4 to 1/2 t. pepper
In a medium pan bring 5 cups water to a boil.
Add all the soup ingredients, break chicken meat up with a fork.
Bring to a boil, lower heat and simmer uncovered 12 to 15 minutes
or until noodles are tender.
Makes 4 to 5 cups soup.
(I like to add some frozen peas and sliced or matchstick carrots
with the other ingredients.)
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