• Servings: 4
• 4 cups chicken broth
• 2 cups water
• 2 boneless skinless chicken breast halves
• 1 carrot
• 1 rib celery
• 1 clove garlic
• 1/2 tsp dried thyme, dill, parley
• salt
• 1 1/2 cups egg noodles

1. Boil the water and the broth
2. Cook the chicken, simmering 10-12 minutes.
3. Remove the chicken and let it cool
4. Dice the carrot and celery.
5. Slice the garlic.
6. Simmer the vegetables on medium heat about 10 minutes.
7. Shred the chicken and add back to the broth.
8. Add the noodles and cook until tender, about 5 minutes.
11. Asian version: Add 2 slices of ginger when cooking vegetables. Replace egg noodles with rice vermicelli and add 1 Tbsp of soy sauce. Remove ginger before serving.
13. Chicken and rice soup: Replace egg noodles with 1/3 cup uncooked rice and add to the broth and water in first step.

This is from a kid's cookbook, so it can't be that hard.