3/4 lb boneless, skinless chicken breast, cut into bite-size pieces
1/2 onion, diced
1 cup carrots, cut into coins
1/2 cup celery, cut into small pieces
2 cloves garlic, minced
12 cups water
8 chicken bouillon cubes
12 oz egg noodles
Put everything except egg noodles in a soup pot. Bring to a boil and reduce heat to medium-low. Simmer for 5 minutes. Stir in egg noodles and cook until egg noodles are al dente, about 8 minutes. Serve with crackers or biscuits.
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