Chicken Noodle (Chicken And Rice) Soup - cooking recipe

Ingredients

5 to 6 c. chicken stock
chicken meat, cut from broiler-fryer chicken
1 medium onion
2 to 3 stalks celery
2 to 3 medium carrots
1 small pkg. egg noodles or 1 c. long grain rice
kosher salt
cracked black pepper

Preparation

In large stockpot, heat chicken stock (reference other recipe). Sweat onion, celery and carrots. Cut into 1-inch cubes. Add sweated vegetables to chicken stock. Return cooked chicken pieces to the soup. Heat to boiling. Reduce heat to simmer. Add noodles (or rice) and cook until tender. Add salt and pepper to taste.