Ingredients:
6 cups of homemade or canned chicken broth 2 large carrots, sliced 1 large stalk of celery, chopped 1 cup chopped onion 1 cup of sliced fresh mushrooms 2 cups of cooked chicken, diced (12 oz.) 1 cup of canned plum tomatoes (4 whole tomatoes) coarsely chopped, with liquid 3 cups cooked egg noodles (2 cups of dry noodles)
Put all ingredients except noodles into pot. Bring to a boil. Simmer for 15 minutes or until carrots are cooked. Put 1/2 cup noodles into each bowl. Pour soup over egg noodles.
Serves six.
