Chicken Noodle Soup
2 chicken breast halves
12 cups chicken broth, homemade or bought
1 1/2 cups celery, sliced
2 cup carrots, sliced, I cut up baby ones
1/2 cup onion, diced
1/4 teaspoon ground white pepper, or to taste
1/2 to 1 teaspoon sea salt, to taste
1/2 teaspoon ground garlic
1 16 oz package thin egg noodles, make your own egg noodles
Rinse chicken breast. Put in large stock pot along with broth, celery, pepper, garlic, salt and onion. Bring to a boil and simmer, to low boil, 20 minutes.
Take chicken breast out and cut into bite size pieces if done, not pink inside. Raise heat to boil broth. Add egg noodles (whole package makes a lot of noodles) , carrots and chicken pieces to pot. Cook according to directions on egg noodle package.
Sprinkle with thyme before serving if desired.