Chicken and Noodles

Perfect time of year for soup. This is a really easy chicken and noodle soup recipe, and it's very good as leftovers. The more you save it, the less "soupy" it gets and the more creamy it gets....even better to me!

Ingredients: 80 oz. of chicken broth. ( I always get a a big one 48oz., and a medium one 32oz. of the swanson or rachel ray brand)
                    1 1/2 cups water
                   some minced garlic
                   carrots, chopped (I would say I used about 20-30 baby carrots cut up?...I never measure!)
                   1 onion
                   1 bag of FROZEN egg noodles (I get the Ramen brand....I might be spelling that wrong)
                    3 boneless, skinless chicken breasts, thawed.

Directions: Get a huge pot and pour in the chicken broth and water. Start heating it up on medium/high heat. While that's going, cut the fat off your chicken and wash it off, then throw it in the pot. :) Next, chop your carrots and onion. Then, add it to the pot along with the garlic. Then, throw in the frozen noodles. Cook at a low boil. After about 15-20 minutes check to see if the chicken is cooked all the way through. When it is, take the chicken out and cut it up into bite sized pieces, then put it back in pot. The noodles should be done at this point too, but test it to be sure.

*Also, you can add other stuff to it like celery...I've tried that before and it's good...just didn't have any this time.

* Serving size is A LOT!  I'd say about 10 people maybe? Don't forget the leftovers are even better!