4 chicken breasts
1 tsp salt
1 cup of thinly sliced carrots
2 TBS. Better than Bouillon (Chicken Flavor, of course)
1/2 cup finely diced celery-(I don't always add celery) it's good either way
2/3's bag of Homestyle Egg Pasta (or homemade noodles)
In a large stock pot combine water, chicken and salt. Boil until chicken is cooked completely through. Remove the cooked chicken into your kitchen aid and (with the cookie paddle) shred your chicken (30 seconds on the lowest speed). Keep the broth. Cover the chicken with plastic wrap so it doesn't dry out. Strain the broth to get a nice clear broth for the soup and put it back into the stock pot.
Peel onion and dice. Combine 1/2 c. of water and onion in a food processor. Puree for 30 seconds, add to the chicken broth. Add carrots, bouillon and celery. Bring to a boil, then add noodles. Cook the noodles until done, 15-20 minutes. Add the chicken. If you need to add more liquid to the soup, either add a can of Swanson's chicken broth or water and season with more of the chicken bouillon to taste. Add bouillon granules and pepper to taste.