1 large can canned chicken (or 2 chicken breasts boiled)
14 tsp. chicken soup base (or to taste)
14 cups water
1 stick real salted butter
1 cup sliced carrots
2 stalks chopped celery
1 small onion
1 package wide egg noodles
salt and pepper, to taste

In a large stock pot, melt butter. Add celery, carrots, and onions. Sauté until onions are clear, do not brown. Add water and soup base (1 tsp. per cup water). Add chicken and bring to a boil until carrots are tender. Add packaged egg noodles, salt and pepper. (Chicken broth can be used but soup base is much cheaper and has a better flavor in this soup).

Submitted by: R. Smith