Ingredients:

2 chicken breasts

1/2 box elbow noodles

3 diced carrots

3 diced celery stalks

1/2 onion diced

2 tablespoons butter

Salt and pepper

1 (32) ounce box chicken stock

5 cups water

1 1/2 tablespoon chicken bullion

1. Preheat oven at 350 degrees, or start a pan of boiling water. Salt and pepper the chicken breasts and cook in the oven about 20-25 minutes flipping once. Or you can boil the chicken.
2. In a large pan or Dutch oven melt the butter and add the diced onion, celery, and carrots. Cook until onion is translucent about 15 minutes.
3. Add the chicken stock, water, 1 teaspoon salt and 1 teaspoon of pepper. Bring to a low boil. Cook 10 minutes. Check on your chicken if done slice it up into small pieces.
4. Add the noodles in and cook until al dente or according to package. Put the chicken in let it warm back up just a few minutes and the soup is finished.