The Ex's Chicken Noodle Soup

The best chicken soup courtesy of the worst ex-husband.

• Ready In: 1 hr 30 mins
• Serves: 4
• Yields: 2 cups

Ingredients

• 4  chicken breasts, split with skin
• 2  quarts water, cold
• 1 (16 ounce) package  baby carrots
• 2  medium onions
• 1  head of celery, medium
• 1 1⁄2 tablespoons salt
• 1  teaspoon black pepper

Directions

1. Add water to large soup pot or kettle. Wash chicken breasts in warm water before placing them in pot. Slice celery stalks about ½” thick and add to water. Cut off the ends then peel the outer layer of dry skin off of both onions and place them whole in the pot. Add carrots, salt, and pepper.
2. Bring to a rapid boil then cover and simmer on low heat for one hour. With a fork, remove the chicken breasts from the pot to remove the skin and bones before putting the meat back into the soup. Remove the onions whole and discard them if you do not want to eat them. Add additional salt to taste. (Not too much since you can always add more to your bowl).
3. Cook medium or wide egg noodles in a separate pot as the directions show on package. VERY IMPORTANT: Do not over-cook noodles…use a timer if necessary.
4. Heat soup to near boil. Put noodles in soup plate and ladle soup over noodles.