Homemade Chicken Noodle soup:
(approximately 4 servings)
2 Chicken breasts, salt/pepper....saute until cooked through, then remove from pan, let cool and cut into small cubes.
veggies: (approx.) 3 medium carrots, 2 lg stalks celery, one shallot or 1/2 sm onion
Saute the veggies in the pan used for chicken (you'll want to add a couple of tbsp of butter or olive oil), once the veggies are tender, add about 4 cups chicken broth (I would use low sodium and salt the broth to taste).
Prepare noodles separately, I like using egg noodles best, but any kind of pasta will due just fine (I used Orzo this weekend)
Add chicken back into the broth/veggies and add noodles just before serving. I try to keep the noodles separate when storing in the fridge....they soak up all they broth and get really mushy....