Creamy Chicken Noodle Soup

Dave and I have been sick with some creeping crud, a brutal cold/cough combination that is lingering. With the big snowstorm this weekend, I decided to take a stab at some homemade chicken noodle soup (this is not something I've done before--yes, I said it).

Here's what you'll need:

1.5 lb. boneless, skinless chicken breasts or chicken tenders
2 cups chopped carrots
2 cups chopped celery
1/2 large white onion, cut into long slivers
1/2 green bell pepper, chopped
2 packages low sodium chicken broth (32 oz.)
1 can cream of celery soup
12 oz. package of egg noodles
1 stick butter
Seasonings: salt, pepper, parsley, 1 bay leaf, paprika, garlic powder

In large stock pot, add the broth, carrots, celery, green pepper, onion, bay leaf, and season to taste with salt, pepper, parsley, and garlic powder. Stir in the cream of celery soup.

Cut the chicken into spoon-sized pieces. Melt the stick of butter in a skillet, add the chicken, sprinkle paprika and garlic powder over the meat. Cook chicken until the outsides are white. Pour chicken and butter mixture into the stock pot.

Bring contents of the pot to a hard boil. Cover and simmer for 1.5 to 2 hours. Add egg noodles about 20 minutes before eating.

~ Optional: Serve with rolls and butter. We also had a dish of chilled cranberry sauce as a dessert side.

=== MAKES 10 SERVINGS ===