2 chicken breasts
3 chicken bouillon cubes
1 chopped carrot
1 chopped celery stalk
1 garlic clove, minced
1 tbsp. dried parsley
Salt to taste
1 tsp. basil
8 oz. egg noodles

Place all ingredients (except noodles) in 5-quart Dutch oven. Bring to boil, simmer until chicken is very tender. Remove chicken breast, allow to cool, tear in small pieces, return to pot.

Add egg noodles, cook 15 minutes or until noodles are tender. Serve hot.