1 1/2 lb. whole chicken breast, split
1 can (46 oz.) College Inn chicken broth
3/4 c. each sliced carrot, celery & chopped fresh onion
1 1/2 c. water
3/4 c. med. egg noodles

In saucepan, combine all ingredients, except noodles. Simmer, covered, 30 minutes. Remove chicken. Trim meat from bones. Add to soup. Stir in noodles. Simmer, covered, 15 minutes. Serves 8-10.