1
Place chicken breast (with or without skin and bones) in large stock pot. Cover with chicken stock, water and seasonings.
2
Over medium high heat, bring to a boil and boil for about an hour (or until chicken is thouroughly cooked).
3
While chicken is cooking, dice carrots, celery and potatoes.
4
When chicken is cooked, pour contents of pot through strainer and reserve stock.
5
Put the chicken to the side to cool.
6
While chicken is cooling, place the carrots, celery, potatoes and reserved stock back into the pot and boil on medium-high for 15-20 minutes (or until tender).
7
When chicken is cool, remove the skin and bones if necessary. Then, shred the chicken and place it in the pot with the stock and vegetables.
8
Add additional water if necessary.
9
Add dry extra wide egg noodles. Continue to boil on medium-high for about 10 minutes (or until noodles are tender).
