Home-Made Chicken-And-Noodle Soup

A couple of times, Trissy and I have fixed this for our Sunday-night-after-church supper with our friends, and it has been such a hit that I decided to share it here. Besides, we do it different every time (because we 'borrow' suggestions from other recipes, and then can't remember exactly how we did it), and I wanted to write it down for myself! Hope y'all enjoy!

4 quarts chicken broth
1 1/2 teaspoon garlic powder
1 teaspoon salt
1 stalk celery, cut into quarter-inch size pieces
1 can cream-of-chicken soup, and can of water
approximately 1 lb. cooked chicken
1 lb. egg noodles
2 cups water


Begin heating chicken broth. Add garlic powder, salt, and celery. Add can of cream-of-chicken soup, rinse can with water and add the can of water. When mixture is almost boiling, add chicken. Wait a minute or two and add noodles. Stir briefly to make sure noodles don't stick together. Add 2 cups of water. Bring back to a boil and boil 12 minutes on low heat. Turn down fire and continue to simmer for a few more minutes.