1 tbsp. butter
2 celery stalks, diced
2 carrots, pared and diced
5 c. cold chicken stock
1 1/2 c. turret noodles
1 1/2 chicken breasts, skinned, deboned, and diced
Pinch of basil
Salt and pepper

Heat butter in saucepan. When hot, add celery and carrots; cover and cook 3 minutes over medium heat. Stir and pour in chicken stock; add basil and season. Bring to a boil.

Add noodles and stir. Cook, partly covered, 12 minutes over medium heat, stirring twice. Meanwhile, put chicken in separate saucepan. Cover with salted water and bring to boil; cook 4 minutes.

Drain chicken and immediately add to cooking soup. Test noodles for desired firmness before serving. Adjust cooking time to taste.