Chicken Noodle Soup

Last night I made some really good baked mostaciolli and beef. Too bad I left the recipe at home. Since I did, I'm going back to my 'tried-and-true' recipes, and today I'm reaching in the hat and pulling out......

Chicken Noodle Soup! (hence the title of the post)

Your ingredient list:
* 3 cans (14 1/2 ounces each) chicken broth OR equivalent water and bouillon cubes (no, it doesn't look like it's spelled right - according to spell check, it is)
* 2 medium onions coarsely chopped (if you buy onions like me, this means about half a large onion)
* 2 carrots, thinly sliced (if you buy carrots like me, this means 8 to 10 baby carrots)
* 1 1/2 teaspoons salt
* 2 celery stalks, sliced (if you buy celery like me, this means 2 celery stalks, sliced) (sorry, I couldn't help myself)
* 3/4 cup small pasta shells
* 2 cups cooked, diced chicken

In this is what you do with all of it:

In a dutch oven or soup pot, cover and heat chicken broth or water and bouillon to a simmer. Add salt, onions, carrots and celery to broth. Cover and simmer until veggies are almost tender (about 5 minutes). Add pasta shells and cook, uncovered, for 8 minutes, stirring occasionally. Add chicken and cook until pasta is tender, about 3 more minutes.

This is enough for the kids and I, but if I want enough for hubby's lunch or if he's home I need to double the recipe.