Chicken noodle soup

8 cups water
8 tsp bullion
1 tsp poultry seasoning
salt and pepper to taste
2 cups diced chicken or turkey breast**
1 cup thinly sliced celery**
1 cup thinly sliced carrots**
2 cups of uncooked country egg noodles*, loosely  packed

In a large stock pot bring water and chicken bullion to boil.  Add diced chicken, celery, carrots, poultry seasoning, and salt and pepper.  Turn heat to medium and simmer 5 minutes.  Add noodles and simmer another 5-8 minutes (according to package directions)

* these are refrigerated, soft noodles (Smiths has them in the freezer section by the frozen dough)
**I generally use 3 cups chicken, 2 cups sliced carrots and the whole bunch of celery because I like lots of veggies :)
***If you want more broth, add 1 cup water to 1 tsp bullion