3 lg. chicken thighs
1 chicken breast
5 c. water
2 stalks celery
1 can cream of chicken soup
1 tsp. salt
1 tsp. pepper
1 c. noodles
1 carrot

Cook chicken in 5 cups of water until done. Let cool and debone. Add chicken to the broth along with diced celery and sliced carrots. Cook over high heat for 10 minutes. Add cream of chicken soup and simmer for 10-15 minutes.