Two 32oz boxes of chicken broth
One bunch celery
One large yellow onion
One bunch of carrots
Two chicken breasts
One cup homestyle noodles
Salt + pepper

Peel carrots, and small dice them along with the celery and onion. Mix in
a large bowl and dash s+p. In a large dutch oven, sweat 1/2 of the
vegetables for 2-3 minutes over med-high heat. Add chicken stock and bring
to a boil for 5 minutes, add chicken breast and reduce to a simmer for
8-10 minutes to poach chicken. Pour stock over strainer into the large
bowl and remove chicken breasts to cool for at least 10 minutes, and
discard veggies. Places stock back in dutch oven over med-high heat and
add the rest of the vegetables and simmer for 20 minutes. Shred chicken,
then add noodles and simmer for 10 minutes, adding the chicken at the end
to reheat. Season to taste.