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Variations depend on taste preference and number of servings. Generally makes 6-8 cups. Below are general guidelines, feel free to make it your own!

Ingredients:
2 Chicken breasts or 6 tenders
3-4 Large Carrots
2-3 Celery Stalks, you can use the greens for added flavor
1-2 Medium Onions * white, yellow, or sweet
3-4 Cans Chicken broth, each can is about 2 cups
Garlic, one clove per cup of broth
Bay leaf(s)
Tarragon, pinch
Celery salt, to taste
Pepper, to taste
Thyme, pinch

The best thing about creating your own soup is the ingredient list can vary depending on what's in your cupboard. An easy diner to whip up in less than 30 minutes or simmer all day for added flavor, it's easy on the budget too.

Wash and cut into bite sized chunks the chicken, carrots, celery, and onion.

In a soup pot saut* garlic and onions until golden brown.

In another pot poach chicken pieces in chicken broth until cooked through. This reserves moisture and enhances the broth and the chicken.

Once onions and garlic are browned add celery, carrots, bay leaf(s), celery salt and pepper. Add one to two cups of broth to mixture, bring to a simmer.

Once chicken is cooked through add remaining broth and chicken to the soup pot. Simmer for at least 15 minutes but up to 4 hours. This can be done in a slow cooker too. Add remaining spices to taste.

* Add pasta noodles about 15 minutes prior to serving. Cook to a dente.
* If serving quickly add noodles with chicken, if slow cooking consider adding the last 15-30 minutes.

Serve up with a sprinkle of fresh grated cheese, fresh cilantro leaves or top with a toasted piece of thick bread or baguette.

Left Over Ideas!
Add a can of chopped tomato to the soup and serve with fresh mozzarella and parmesan cheeses on top for a new take on chicken parmesan.

Drain liquid and toss with additional cooked veggies, stir fry. Serve on top of rice boiled in chicken broth.

Add more noodles and toss with your favorite spaghetti sauce for a new pasta, chicken and veggie dish.