2 teaspoons butter
1 cup sliced celery
2 cups chopped carrots
1/2 cup chopped fennel
1/2 cup chopped onions
3 or 4 potatoes — peeled and diced
1 teaspoon dried basil
1 teaspoon poultry seasoning
2 quarts homemade chicken stock
1/2 cup sliced sugar snap peas
4 ounces egg noodles or 1/2 cup stellini
3 or 4 cups cooked chicken
Salt and pepper to taste
Melt butter in a large soup pot.
Saute the celery, carrot and onion for 2 minutes.
Add potato, basil, poultry seasoning, and chicken stock.
Bring to a boil.
Add sugar snap peas, noodles, and chicken, and cook on low for 20 minutes.
Season with salt and pepper to taste. Serve hot.