Chicken noodle soup

I have a lot of requests for my Chicken Noodle soup. Only one problem, it is not a written recipe and it never comes out the same twice. So I am doing my best to write it out but a lot of it depends on what you like. I hate celery and leave it out unless we are sharing the pot with someone else. sometimes I add in cubed potatoes. or like last night I wanted a small batch made so I cut the sizes on somethings. You just have to play around till you get what is right for you. But here are the basics of mine.


Soup

4 Chicken breasts
12 cups of water
12 bullion cubes
1/2 of carrots (more or less to your taste)
1 small onion diced
4 or 5 celery stalks (more or less to your taste)

Seasonings (I use)
salt, pepper, ground red pepper, garlic powder, and bay leaves

Boil chicken in very well seasoned water. (don't worry we aren't keeping 96% of this water) While the chicken is boiling chop your veggies (can be done ahead of time and you can start the soup in another pot while the chicken is boiling, this is my hurry method)Put veggies in 12 cups of water, add in bullion cubes. bring to a boil. Shred chicken and add it to the pot. Save about one and 1/2 coffee mug full of the well seasoned water from boiling the chicken and add it to the soup pot. That should add enough seasoning that you don't have to add more. make sure to try the broth after about each 1/2 a mug full so you don't over season it. while waiting for the veggies to get tender make the noodles. ( I usually do 2 to 3 batches of noodles, again it depends on you and how much you want)

Noodles
3/4 cup of flour
1 egg
dash of salt
1 T of water

Mix all ingredients together to form a dough. Flour a flat surface. Roll dough out to desired thickness and cut into strips with a pizza cutter. Trust me on the pizza cutter...you can use a knife but it takes a lot longer. Add strips into boiling soup for about 10 to 15 minutes. more or less to you liking of doneness (Yeah I know its not really a word) on the noodles.