3-4 chicken breasts
1 stalk celery, sliced
1 carrot, sliced
1 onion diced
1/4 tsp. pepper
1 chicken bouillon cube
2 cans cream of chicken soup
1/4 to 1/2 tsp. red pepper flakes
freshly ground black pepper to taste
6 oz. wide noodles

In large pot, simmer chicken, celery, carrot, onion, bouillon, and pepper until chicken shreds easily (1-1 1/2 hours). Remove chicken, shred. Bring broth to boil. Cook noodles in broth about 6 minutes. Stir in undiluted soup. Stir gently to dissolve lumps. Add shredded chicken, red pepper flakes and fresh black pepper.