L’s Chicken Noodle Soup


Four to Six chicken breasts
Cut up into bite size pieces and cook in a large pot of water with one medium chopped onion and 2 Tbsp chicken bouillon. After chicken has simmered for about 30 minutes, add one large container or 2 cans chicken stock/broth. Simmer for another 30 minutes.

To the chicken and broth add:
4 ribs celery chopped,
5-6 carrots chopped
2 tsps salt
½ to 1 tsp pepper
½ to 1 tsp Montreal chicken seasoning (I think it is made by McCormick)
Onion powder (I don’t measure I just put in to taste)
Garlic powder (I don’t measure I go by the taste)
Chives (about ¼ cup)
Let this mix simmer for another 30 minutes and then taste. If you need to add more salt or broth, do so now. As the broth cooks down to cook the chicken, you will need to add more water, especially when you add the noodles. When you do, you will have to adjust the broth by adding more chicken base (bouillon or chicken broth/stock so that the soup base does not taste watery). Sometimes it takes up to 1-2 more TBPS of bouillon or another can or two of chicken broth.
When the chicken soup is the right flavor and the meat is thoroughly cooked, add the egg noodles. You can make the noodles from scratch or add premade egg noodles. Cook until the egg noodles are just tender then serve!