Chicken Noodle Soup

I made Chicken Noodle Soup for dinner and I think it turned out great!

8 cups water (ended up being about 11-12 cups of water)
2 boneless skinless chicken breasts
2 sticks of celery (more if you want more)
2 cups of egg noodles (I used the bigger one and it comes in a 16 oz bag)
4 cans of chicken broth
8 chicken bullion cubes

I put the 8 cups of water, 4 bullion cubes and the chicken in a pot and boiled the chicken until it was cooked all the way through.

Then I took out the chicken and cut it up into small chunks or shreds and put it back in the pot.

I cut up the celery and dumped it in the pot.

I added the four cans of chicken broth and brought it all back up to a boil.

Then I added the bag of egg noodles.

The noodles sucked up so much of the liquid, that I ended up added about 3-4 more cups of water.

Then I added four more bullion cubes so that the water didn't dilute the chicken flavor and I let it all simmer for about an hour.

It made a huge pot. It served 6 adults and 1 kid and I still had some left over!