Chicken Noodle Soup

3 cans chicken broth (not condensed)

carrots, chopped

celery, thick slices

1/2 onion, chopped

2 tsp oregano

dash of salt and pepper

1 bay leaf

2 or 3 boneless chicken breasts (about 2 cups cut up)

egg noodles

2 tomatoes (or 1 14.5 ounce can tomatoes, cut up)

Chicken Noodle Soup according to kenna:

In a large pan, I pour in the chicken broth, add the carrots, and celery. Then add the onions, and spices. (while I am doing this, I am usually defrosting my frozen chicken in the microwave). I bring the broth to a boil and cook the vegetables and spices, while cutting the chicken in to bite size pieces. When carrots are almost tender, I add the chicken (if I cook the chicken too long in the broth, it dries out. Darn chicken.) I cook the chicken in the broth for about 8 minutes, or until there is no more pink. Then I add the egg noodles (how much always depends on how many I want.) Cook until noodles are tender (as directed on package). Then I blend a tomato in my blender (just pulsed a couple times - not pureed) and add it to the soup (or add the cut up canned tomatoes instead.) I let it simmer just a couple more minutes and serve. This will feed my family full with leftovers, so you'll probably want to half this recipe. Nothing is really specific, I just add what I feel like ;)