3 large sliced carrots
3 sliced celery stalks
1 med onion diced
1 tsp. minced garlic
cooked chicken pulled from bone (you can cheat w/a rotisserie chicken from the store)
6-8 cups water
4 cubes of chicken bullion
1 package thin egg noodles
1 tsp. each of garlic salt, pepper, garlic powder, poultry seasoning, parsley, and celery salt
1 large can Chicken broth
Saute the carrot, celery, onion, and garlic in olive oil until tender. Add the water to fill 3/4 of your pot. Put the cut chicken into the water with the bullion/broth and boil for 1 hour. Add the spices and noodles and cook for 20 more minutes. Enjoy.
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