QUICK CHICKEN NOODLE SOUP
1 to 2 onions, chopped
3 stalks celery with tops, chopped
1 to 2 teaspoons butter
6 cups chicken broth
1 - 15 ounce can mixed vegetables, drained *
1 - 15 ounce can creamed corn
2 burrito-size tortillas - use pizza cutter to slice into noodles
cooked chicken, diced
In Dutch oven, melt butter. Saute onion and celery for 1 to 2 minutes. Add broth, mixed vegetables, and creamed corn. Bring to a boil and simmer for approximately 10 minutes.
Heat to a slow boil. Gradually add tortilla noodles. Cook approximately 5 minutes, until noodles are tender and puffy.
Stir in chicken. Heat only until chicken is hot. Serve immediately.
* Use your choice of vegetables. I like to use fresh, "in season" vegetables.