QUICK CHICKEN NOODLE SOUP

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 teaspoons chicken bouillon granules)

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

1 (10 3/4-ounce) can cream of chicken soup
1 teaspoon basil
pepper to taste
1 cup frozen peas (optional)
1/2 of (11-ounce) package Grandma's Frozen Homemade Noodles, thawed

Add cream of chicken soup, basil and pepper and bring to boil again before adding defrosted noodles and peas.  Cook for an additional 5 minutes.  (You can use 2 quarts of chicken broth instead of water and bouillon.)

Annie- Sorry I don't have a picture.