4-6 chicken breasts
1 yellow onion, chopped
1 cup sliced/coined carrots
2-3 stalks celery, chopped
1 32 oz carton chicken broth
1 bag Reames egg noodles (frozen)
Blanch your chicken before you start on anything, which will help you multi-task later. Just toss is into some salted boiling water, with a bay leaf, if you like. You can use bone-in or boneless breasts, it really doesn't matter. Usually takes about 25 minutes, depending on thickness, or until it reaches an internal temp of 165. Remove & cool on a cutting board.
Combine the broth and all of your cleaned & cut veggies in a medium stock pot, throw in some salt & pepper, bring to a boil, then reduce the heat to low and simmer for about 40 minutes. While it's simmerin', chop up your cooled chicken and set aside. Add the entire bag of frozen egg noodles to the pot and simmer another 30 minutes. This is a good time to check your seasonings and add more salt and pepper if needed. Add all of the chicken and cook another 30 minutes and check seasonings once more. Boom. Done.
This type of noodle is *very* thirsty and will suck up all the extra broth once you put it away, so be sure to have extra chicken broth on hand for your leftovers.