Quick Chicken Noodle Soup

From "Favorites" Cookbook

(Begin thawing noodles)

4 chicken breasts

Boil chicken in water for 20 minutes and cut up into small pieces.

5 carrots, sliced
1 stalk celery, sliced
1 onion, chopped
2 quarts water
4 chicken bouillon cubes (or 4 tsp chicken bouillon granules)

Boil veggies, bouillon, and water together for 15 to 20 minutes.  Add cut up chicken.

1 (10 3/4-oz) can cream of chicken soup
1 tsp basil
pepper to taste
1 cup frozen peas
1/2 of (11-oz) package of frozen homemade noodles, thawed

Add cream of chicken soup, basil, pepper and bring to a boil again before adding defrosted noodles and peas.  Cook for an additional 5 minutes.

(notes: Even better the next day.  If it gets too thick, add a can of cream of chicken soup and/or broth.)