So, here's the ingredients that Momma Chandler uses these days:
2 chicken breasts
4 celery sticks
2 chicken boullion cubes
parsley and sage (homegrown and dried)
ground black pepper
1 package of extra wide egg noodles
Put the chicken in the crock pot and cover it with water. Cut up the onion and celery and add them to the pot. Then sprinkle in the herbs and spices. (Mom goes light on the salt, since you can always add more later.) Let it cook in the crock pot all day.
Then use a colander to drain it, and save the broth in a large sauce pan. Cook the noodles in the broth. Shred the chicken, and add it to the noodles.
Feel free to adapt the ingredients and amounts to your family's preference. Mom said she did it this way when we were growing up, because we got the benefits of the vegetables without having chunks of the vegetables in the soup (a great idea for children!).
It's healthy, kid-friendly, easy to make, and delicious. So delightfully savory and comforting, it will warm your hands, your heart, and your home, especially on a cool rainy fall day!