Dinnerfy

6 cups homemade chicken stock or good-quality broth

3 cups uncooked small whole-grain noodles (such as mini penne, elbow macaroni, or fusilli)

10 carrots, peeled and cut into ½-inch or ¼-inch dice

5 celery stalks, washed and sliced (or 1 sliced green bell pepper)

Notes:

or 1 sliced green bell pepper

2 cups cooked chicken, shredded or diced

salt

ground black pepper

Step 1 :

In a large pot over high heat, bring the chicken stock to a boil.

Step 2 :

Add the noodles and cook until done, 7 or 8 minutes.

Step 3 :

When there are 5 to 6 minutes left in the cooking time, throw in the chopped carrots and celery. Keep the stock boiling.

Step 4 :

Add the chicken at the end to warm it up. Taste the soup and add salt and pepper as needed. Serve warm or freeze for another day!

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