Matzo Ball Chicken Noodle Soup

4 Carrots, sliced
4 Celery stalks, slices
1 large onion, diced
3 chicken breasts, boneless and skinless, cooked and sliced
10 cups of Swanson Chicken Broth
2 cups of egg noodles
Matzo Balls made per package directions
salt and pepper to taste

I normally do not measure my chicken stock. I fill my stock pot up to 3/4 of the way full in order to accommodate the rolling boil. I also guessed on servings, but this lasts my husband and I two days. 2 lunches 2 dinners, him eating two bowls each meal.

Pour all chicken broth in a large stock pot. Add 2 teaspoons of salt and pepper. Chop carrots, celery, onion, and chicken and add to pot. Turn heat up to high and let a rolling boil form. When matzo balls are ready, add in small walnut size drops to soup. When all matzo balls are added they will start to plump up. Turn heat down to medium-low and cover. Soup will be ready in 25-30 minutes!

Serving Size: makes 12 servings