Chicken Noodle Soup

This is easy, and probably a "cheater" because it's not completely from scratch!  But, it is good so who cares?  I don't.

Chicken Noodle Soup

4 large cans Swanson Chicken Broth (the cans are about 50 oz. each)

3 - 4 boneless chicken breast pieces, fat trimmed and they are cooked

6 cups assorted uncooked pasta  (Yes, I actually measured how much I use!)**

carrots, peeled & chopped - probably about 2 or 3?

celery stalks, chopped - I use 2 or 3

chopped onion, probably about 1/4 of an onion

I use the 99% (or thereabouts) fat-free broth.  I prefer the type that doesn't have to have water added.  This also takes a very large pot to cook it in, so feel free to use less.  I like to have several meals off of this, as well as freezing small containers to be taken in lunches so I make a lot.

I usually cook the chicken breast ahead of time.  Pour the broth into the pan and add all ingredients - except the pasta & chicken breast.   Bring to a boil.  While I'm waiting for it to boil, I cut the chicken breast up into bite size pieces.  You can also shred the chicken, whatever works for you.  When it starts to boil, add the chicken breast and the pasta.  Cook it until the pasta is done, anywhere from 15 - 20 minutes is what it generally takes when I make it.  I don't cook it at a fast boil, because I don't want the broth to cook off.  It will need to be stirred a few times during the boiling process.

You can add any seasonings you like, parsely might be a good one and anything like pepper, etc.  The broth is fairly salty already, so I don't add salt to it.

You can also cut the recipe down, as I mentioned.  It freezes pretty well.

**I know how much I use by sight, but I poured it into a large measuring cup/bowl this time, since not everyone is able to judge without measuring.  Also, we like a lot of pasta when we make this so take that into consideration if you decide to make this.