a classic
4 chicken breasts or thighs
chicken bullion (enough for 6 cups broth)
egg noodles (8 oz or 4 large handfuls)
1 medium carrot
3 stalks celery
Place chicken in soup pot and add 8 cups water. Turn heat to high. While water is heating, chop carrots and celery and add to pot. Stir occasionally. When water boils, reduce heat but keep at a low boil. Add noodles. Chicken should be cooked through at this point; remove from pot and let cool slightly. Add bullion and stir until dissolved. Chop chicken into bite size pieces and return to soup. Cook until noodles are nearly done, then turn off heat and let cool to a comfortable eating temperature.
Serves 4 generously.
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