| 1 (46oz) can | COLLEGE INN chicken |
| | Broth |
| 1/2 lb | Boneless skinless chicken, |
| | Cut into bite-size pieces |
| 1 1/2 cups | Uncooked medium egg |
| | Noodles |
| 1 cup | Sliced carrots |
| 1/2 cup | Chopped onion |
| 1/3 | Sliced celery |
| 1 tsp | Dill weed |
| 1/4 tsp | Ground black pepper |
In large saucepan, over medium-high heat, heat chicken broth, chicken, noodles, carrots, onion, celery, dill and pepper to a boil.
Reduce heat; simmer 20 minutes or until chicken and noodles are cooked.
To save time use a precooked roasting chicken from the store. Remember to remove skin and bones.
Canned chicken would also work.