Chicken and Noodles

4-6 Chicken Breasts (or leftover chicken)
1/4 to 1/2 Cup Chicken Soup Base (Winco, Bulk Food)
4-6 Stalks Celery (finely chopped)
One Meduim to Large Onion (finely chopped)
About 3-4 cups Sliced Carrots
1/2 to 1 tsp Thyme
1/2 to 1 tsp Poultry Seasoning
1/8 tsp Cayenne (optional)
Frozen egg noodles or fresh pasta egg noodles (I don't recommend dried pasta for this.)

Boil chicken breasts to cook them (I use broth or soup base to cook them in, but I discard it after and use fresh to start the soup, there's too many chicken floaties in it). You can also use leftover chicken, canned chicken, any kind of chicken you have on hand. Just make sure it's cooked and shred it into large chunks, set aside.

Saute the onion and celery in a little oil in a large pot. When they are soft, add the thyme, poultry seasoning, cayenne and the Chicken Soup Base powder (it's more like a dry paste) and a little water. Stir that all into a mixture so the base is incorporated then add a few cups of water at a time until you have the pot about 3/4 full. Add in the chicken and the carrots. Boil this until the carrots are almost done. Add more water if it's too salty, more base if it needs more chicken flavor.

Add the noodles, either fresh or frozen, and cook until the noodles are your desired tenderness. Keep in mind that there's a lot of stuff in this, so it's not very "soupy"...more like a stew.

** I like homemade pasta for this, but sometimes it's not feasible. The best noodles for this are in the frozen food section. My favorite are "Grandma's" at Albertsons. There's also a package at Winco, it's in a green bag package. They are ok too. Thaw them a little and break them up before adding to the pot.