Chicken Noodle Soup

Ingredients:
Chicken stock
3 carrots diced
4 celery stalks diced
1 chicken breast (seasoned with salt and pepper)
egg noodles
1/2 bag frozen peas
1/4 bag frozen corn


Directions:
Bake the seasoned chicken breast in a 400 degree oven for approximately 20 minutes or until cooked through.  Set aside to cool for a few minutes until you can shred it without burning yourself.


Heat chicken stock. When it begins to boil, reduce to a simmer. Add diced carrots and celery and cook until tender, approximately 10-15 minutes. Bring the soup back to a boil, add the peas, corn and noodles and cook for approximately 5 minutes. Turn off the heat, add the shredded chicken and serve.


Note: If you don't have awesomely flavorful homemade chicken stock, you may want to add garlic, onions, herbs etc. to your stock.