3 chicken breasts
5 c. water
1 1/2 tsp. salt
1/4 tsp. pepper
2 med. carrots, diced
3 stalks celery, diced
1 med. onion
1 tsp. parsley flakes
2 dashes garlic
3/4 c. noodles or minute rice (your favorite)

Cook first 4 ingredients until chicken is tender. Remove chicken; take out bone. Remove skin, cut chicken in bite size pieces and return to broth. Add next 5 ingredients and cook until carrots are done. Then add your noodles or rice and finish cooking until noodles are done. You may need to add more water after you have cooked chicken so you will still have 5 cups of broth. For more richness you can add 2-3 chicken bouillon cubes to broth. If you want a thicken soup, thicken with cornstarch in 1/4 cup water. Soup is best if you cook chicken a day ahead and set in refrigerate, then remove all chicken fat form top of broth the next day. Who needs chicken fat?