Cook chicken until tender with 1 tsp. salt. Add celery and onions to broth. Add enough water to have one quart of liquid. Bring to a boil and add large noodles. Cook until noodles are tender. Add the chicken and cream of chicken soup. Simmer for 15 to 20 minutes. Add milk, if you need more liquid. Salt and pepper to taste.
*** I use garlic pepper instead of black pepper.
Ingredients
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4 chicken Breasts
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1 box chicken broth
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1/2 stick butter
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1/2 cup celery
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1 can cream of chicken soup (large can)
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1/3 cup chopped onion
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1 package noodles (large bag)
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