Chicken Noodle Soup

Chicken Noodle Soup
(Jennifer)

1-2 T. canola or olive oil
1-2 cloves garlic, minced (or may use garlic powder to taste)
1 onion, diced
2 celery ribs, chopped
3-4 carrots, peeled and sliced thin
1 medium potato, diced (optional)
8 C. low sodium chicken stock (or just use water and about 1 T. chicken base or bullion)
6 oz. homestyle noodles (dry, found in the pasta section of the store)
1 C. frozen peas
12 oz. canned chicken (or use leftover cooked chicken or turkey if you have it)
1 t. poultry seasoning (or to taste)
fresh ground pepper and salt to taste

In a large stock pot, saute onion, celery and garlic in oil till they are soft.  Add carrots and potato if desired and satue a couple minutes.  Add chicken stock (if you preheat this while the veggies are cooking it saves time) and bring to a boil.   Add peas, poultry seasoning and pepper.   If your noodles take more than 10 minutes to cook (the ones I buy need about 20 - the label will tell you) add the noodles immediately, if they only need 8-10 minutes, simmer veggies for 10-15 minutes before adding noodles.    Just before soup is done, add canned chicken, and stir well.   (total simmer time about 20-25  minutes)