Cook Amish Kitchens Wide Egg Noodles as directed and drain.

In a large soup pot, add broth, onions and celery and cook for 8 minutes or until the vegetables are tender. Add remaining ingredients and simmer covered for 20 minutes. Uncover and add cooked noodles. Continue to cook for 10 minutes. Season with salt and pepper. Serve.

Variation: Stir in a heaping teaspoon of pesto to each individual serving and a sprinkle of grated Parmesan cheese.