2 whole chicken breasts
8 c. water (approximately)
1 large onion, chopped
1 c. celery, chopped
2 large garlic cloves, chopped
2 tbsp. olive oil
2 c. dry thin egg noodles
Salt and pepper to taste
Dash of poultry seasoning

Place chicken breasts in large pot with water. Bring to a boil. Reduce heat and simmer until chicken is completely done. Remove chicken from broth and place on plate to cool. In separate pan sauté onions, celery, and garlic in olive oil a few minutes. Do not brown. Remove chicken from bones and shred. Return shredded chicken to broth. Add sautéed onion mixture. Add salt, pepper, and noodles. Cook until noodles are done.