Recipe

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• 4 cups swanson chicken broth (regular, natural goodness or certified organic)
• fresh ground black pepper, to taste (i used a generous dash)
• 1/2 cup carrot, sliced
• 1/2 cup celery, sliced
• 1/4 cup onion, chopped
• 1 tsp garlic powder
• 1/2 cup uncooked medium egg noodles
• 1 cup cubed cooked chicken
• 1 dash dried dill or 1 dash fresh dill, garnish or 1 dash dried parsley or 1 dash fresh parsley, garnish

• 1 Mix broth, black pepper, carrot, celery onion & garlic powder in saucepan.
• 2 Heat to a boil.
• 3 Stir in noodles and chicken.
• 4 Cook over medium heat 10 minutes or until noodles are done.
• 5 Sprinkle with dried dill or parsley.
• 6 ORIENTAL VARIATION; add a little fresh grated ginger, crushed garlic clove, a shot of soy sauce and some crushed red pepper. Don't use broad noodles use linguine or spaghetti.
• 7 MEXICAN VARIATION; stir in some salsa and garnish with chopped cilantro.