An Even EASIER Chicken Noodle Soup

So yesterday Chicken tacos were on our menu and I was suffering from a migraine and a sick baby so I did not feel like putting the time into cooking dinner. I through together an even easier and quicker chicken noodle soup than in my previous post. 

So, here it is! Enjoy!

Super Easy Chicken Noodle Soup

What You'll Need:

2 Chicken Breast -- Cooked

1 can of carrots-- Drained

1 can of corn-- Drained

32 Oz of Chicken Broth

8 oz of wide egg noodles

3 Stalks of celery -- Chopped

1 can of water

Garlic salt-- To Taste

Onion salt-- To Taste (or half a medium onion)

Salt & Pepper -- To Taste

Directions:

In a large soup pot pour in the chicken broth. Chop the celery and place it in the chicken broth. Cover and cook on medium heat for about 30 minutes or until the celery is soft. Then add in all your other ingredients cover EXCEPT FOR THE EGG NOODLES and cook for about 20 minutes. Then add in your egg noodles and cook for another 5-10 minutes There! Easy Peasy and Yummy!

Note: I put my chicken breast frozen into the crock-pot for 5 and a half hours on low then shredded it but you can fix the chicken however you like. If you don't want well defined noodles and prefer "mushy" noodles you can add the egg noddles in with all the other ingredients as well.