2 c water (or more)
2 pcs boneless/skinless chicken breast, diced
1/2 med sized onion, diced
2 pcs med sized carrotts,diced
1 large rib of celery,diced
2 small potatoes,diced
1 cup wide egg noodles (yolk-free)
1/4 c hvy whipping cream or milk or half & half (optional)
Place your chicken in the pot with 2 cups of water. Season with salt and pepper. Let the water come to a boil, and when it does, reduce the heat to let it simmer until the chickent gets tender. When the chicken is tender, add your carrots and potatoes and noodles. Let it simmer for another 6-7 minutes or till the noodles get done and the veggies are tender. Then add the onion and celery. Adjust seasoning. If desired, add the whipped cream at the end just before turning off the heat.
The noodle absorbs some of the broth so you may need to add more liquid as you cook. I recommend adding either chicken broth or chicken stock if you have those on hand. And of course, you can add any vegetable you like in your soup.