3 boneless skinless chicken breasts
1 onion, finely chopped
2 stalks celery, finely sliced
4-6 carrots cut into rings
Noodles of choice 8-12 oz
Seasonings to tastes (salt, pepper, garlic are what I use)
I boil the chicken in just enough water to cover them for 3 to 4 hours at a low heat, season the water with whatever you like - I just add til it looks right. Take the chicken out & drain. Put the veggies into the chicken stock and bring to a low boil, add more water now if you need to. Cook for about 30 minutes, until they're soft but not mushy. Shred the chicken with a fork & knife while the veggies cook, you should have about 2 cups of cooked chicken when done. Add the noodles, bring up to a fast boil for 8-10 minutes more. Stir in the chicken to mix and warm through & you're good to go!
Sometimes I add in a little bit of seasonal veggies - last night 2 leaves of green cabbage really finely sliced then chopped, mushrooms, and the last of a couple cans of green beans & corn (when I added the noodles). You can crumble on some bacon or sprinkle some shredded cheese if you like it a bit hardier.