Chicken Soup for my soul (aka tummy)

Yesterday I was home sick. Not homesick. I sometimes miss my home town but now I have my own home. I didn't miss it because I stayed there. I was sick. I finally mustered up the energy to go to the grocery store and get what we needed for the coming week. In earlier finer days I had prepared the list by sections making the shopping trip extremely short and quick. I could do this. While I was at the store I picked up some carrots, celery and extra wide egg noodles. I decided to make chicken noodle soup. I had never made it before but recalled what was in other delicious recipes I'd tried. Carrots, celery, chicken, noodles. How hard could it be? I wish I had pictures to show you what I used and how much but I don't. I was sick. I'll give you the best guesstimates for the soup I made and hopefully you can go from there should you ever find yourself at home with just enough energy to make it to the grocery store.

I used:
5 carrots, sliced on a bias ( I want to take a moment and thank my mother-in-law for purchasing a Mandolin slicer for me which made this process possible.)
4 stalks of celery, finely chopped
1/2-1 cup of diced onion
4 clove of garlic, chopped
3 large chicken breasts boiled
(I seasoned the chicken with oregano, paprika, and basil)
3-12oz cans chicken broth or stock
water from boiled chicken
salt and pepper

Heat about 4 Tbsp of oil in large pot. Saute carrots, and celery then add onion and garlic. Add salt and pepper. Allow these vegetables to saute and soften for a few minutes. Meanwhile, add chicken to water and cover. Cook chicken until done and remove from water. I chopped the chicken but you could shred it also if you like. Add chicken to the vegetable mix along with the 3 cans of chicken stock or broth. (Whatever you have will be fine.) For added flavor add some of the water the chicken was cooked in to the pot of soup. Let these simmer as long as need be. I let it simmer for probably close to 30 minutes before adding the noodles. Add the noodles very last because they will only take about 15 minutes to cook. However if you add the noodles too soon this would not be a disaster. Simply lower the heat and allow them to cook longer.

This is my ad hoc recipe for chicken noodle soup. I remember my mother boiling a whole fryer and removing the pieces of meat from the bones. She would also make homemade noodles. I can still remember the dish towels laid out on the table with ribbons of noodles strewn across. This is NOT that recipe. Hers is much better but if you're ever in a pinch and need some good soup this oughta do the trick.