1 chicken breast (about 1 lb.)
2 (13 3/4 oz.) cans College Inn chicken broth
1/2 c. chopped onion
1/2 c. chopped carrot
1/2 c. chopped celery
1 c. water

Combine and simmer, covered for 30 minutes. Remove chicken. Trim meat from bones and add back to soup. Stir in 1/2 cup dry noodles (may have to add more water). Simmer, covered 15 minutes. Serves 2 or 3.