"This chicken soup is as good as any grandma ever made," says Marjorie Thome of Spalding. Pair the soup with Chicken Coleslaw Wraps from Taste of Home.

Chicken Soup

31/2 cups chicken broth (regular or low sodium)

Dash of pepper

1 medium carrot, sliced

1 stalk celery, sliced

1/2 cup uncooked noodles

1 cup shredded cooked chicken

Heat broth, pepper, carrot and celery in 2-quart saucepan over medium-high heat; bring to a boil. Stir in noodles and chicken. Reduce heat and cook for 10 minutes or until noodles are tender.

Maxine Thome,
Spalding