Shelly's Recipe

EAST-WEST CHICKEN NOODLE SOUP

Category: Soups

4 skinless split chicken breasts
2 cans chicken broth or combination broth and water (46 to 49 1/2 oz each)
1 cup cooked Angel Hair pasta or Ramen noodles
Diced Carrots and Pea Pods(optional)

Skim off fat from top of chicken broth. In Dutch oven over high heat, bring broth to a boil. Add chicken; reduce heat to medium-low. Simmer, uncovered, about 20 minutes or until chicken is cooked through. If time permits, allow chicken to cool in broth.

Remove chicken; shred meat and discard bones. Pour broth through a strainer lined with cheesecloth into a clean saucepan. (May be made ahead to this point and refrigerated up to one week before serving.) Add chicken to broth.

To serve, heat through. Serves 4