Chicken Noodle Soup

egg noodles

roaster chicken

3/4 cup of chopped onions

2 cups sliced celery

2 cups sliced carrots

salt

pepper

Knorr chicken bouillon

1. Cook egg noodles and set aside.

2. Pressure cook roaster chicken, filling pressure cooker 1/2 with water. After pressure builds up then start time for 15 minutes. Take chicken out and debone - should fall apart very easily.

3. Add 3/4 cup of chopped onions, 2 cups of sliced celery and 2 cups of sliced carrots. Sprinkle about 6 shakes of salt and pepper. You will probably need to add chicken bouillon. Simmer till carrots are done.

4. Add chicken 10 minutes before eating, just to warm up the chicken again.

5. Spray cooked noodles with hot water or sprinkle them with water and warm them up quickly in the microwave. Place noodles in bowl then add soup.

6. Serve with yummy warm bread and butter!