Fast & Easy Chicken Soup

My Brother is sick today, so I made him this hearty Chicken Noodle Soup!

1. Lipton Chicken broth with Noodles
2. Vegetable Knife
3. Ladle
4. Small Sauce pan
5. Canned Chicken
6. Cutting board
7. Small Onion
8. Baby Carrots
9. A few Stalks of Celery

With Soap and Water!!!

Whenever you are Cooking food you should always wash you hands, especially if you are cooking for sick people because when you are sick you are very vulnerable to germs and such.

PLEASE BE VERY CAREFUL WHEN USING THE KNIFE!

Take a Handful of Carrots and cut them into bite size pieces.

Wash 2-3 stalks of Celery. Cut the leafy Part off and set aside for a garnish on top of soup. Cut stalks in half and cut the halves in bite size pieces.

Cut the Roots of the Onion off and slice the Onion into thin pieces.

The onion should easily split into thins strips after you cut it (see Picture).

Put all Vegetables into the Saucepan.

Pour 3 Cups of Water into saucepan.

Boil the Veggies (with the water) on High for about 1 1/2 - 2 minutes

While you are waiting for water to boil, open can of chicken and drain.

When you see big bubbles in the pot, pour in the soup mix.

Reduce heat to about 4 to 3 (on the dial).

Stir in the soup and cook for 4 minutes.

After 4 minutes are up, add the can of Chicken, Stir in and Cook for 1 more minute.

Ladle 1 and a 1/2 ladles full of soup (depending on size of ladle) into serving dish.

Take the "Garnish" (Leafy part of Celery) and put on top of soup.

Refrigerate Leftovers.

ENJOY!