1 whole chicken breast, split (about 1 lb.)
2 cans (13 3/4 oz.) chicken broth
1/2 c. each chopped onion, carrot and celery
1 c. water
1/2 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 4.