46 oz. chicken broth
1/2 to 1 lb. boneless, skinless chicken breast, cut into bite-size pieces
1 1/2 c. uncooked medium egg noodles
1 c. carrots, sliced
1/2 c. onion, finely chopped
1 c. celery
2 cloves garlic, pressed
1 can cooked tomatoes
salt and pepper to taste

Cook chicken breast pieces the way you like. Combine all ingredients in a large pot. Bring to a boil and then simmer for 20 minutes.

The most important part is press the garlic into the soup before boiling. (If you leave out the noodles and load the soup with more of the other ingredients, you can easily double the recipe and have leftovers for lunch the next day.)