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4 c. chicken pieces
2 c. carrots
1 c. celery
1/2 c. chopped onions
1 can peas
2 c. potatoes or noodles

Cook chicken; reserve broth. Cut cooled chicken into
pieces; set aside in refrigerator. In broth cook celery,
onions and carrots. After 1/2 hour, add potatoes. If using
noodles, add 10 minutes before serving time. Add can of peas
and chicken pieces just before serving. Add salt, onion salt,
seasoned salt and pepper to taste.

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