This soup can be “soupy” (add more broth) or thick (add some cornstarch and water), is delicious and very easy to make.

4 skinless, boneless chicken breast halves
6 cups water
1 onion, chopped
2 stalks celery, chopped
Salt and Pepper to taste
1 (12 ounce) package frozen egg noodles

1. Place chicken, water, onion and salt and pepper to taste in a slow cooker. Add celery if desired. Set temperature to low and cook for 4-6 hours.

2. When chicken is tender, remove from cooker and tear into bite size pieces. Set aside and keep warm. Turn the cooker up to high and stir in the frozen egg noodles. Cook until noodles are tender and return chicken to broth. Adjust seasonings and serve.

Serves 6