8 c. water
2–3 bouillon cubes
seasoning salt
2 chicken breasts (can be frozen)
egg noodles
sliced carrots
sliced celery
frozen peas
2 cans cream of chicken soup

Boil water and frozen chicken, bouillon and season salt for 30 minutes. Strain out the yuck that rises to the top. Take out chicken and cut it up and set aside. Put in the egg noodles and add a bit more water to make sure the noodles boil. Cook until almost done. Add celery and carrots and boil until all is cooked. Add chicken and frozen peas at the end and simmer. Mix in 2 cans of Cream of Chicken soup. Add salt and pepper to taste. Serve.