Heather's Chicken Noodle Soup

adapted from http://www.pacificfoods.com/kitchen-talk/recipes/view/67

3 quarts of Pacific Organic Free Range Chicken Broth
2-3 chicken breast halves cut into small cubes
2-3 cups baby carrots cut into small pieces
2 tbsp minced garlic
2-3 stalks celery
1/2 onion chopped finely
1TB Soy Sauce or Amino Acids to taste
1/2 tsp thyme, crushed and or 1/2 tsp Italian Seasoning and Parsley
1 tsp Basil, crushed
1 tsp Coriander (powder)
1/2 tsp Salt to taste
1/2 tsp black pepper

2 TB Olive oil added near the end of cooking to enhance flavor (optional)

1/2 package semolina egg noodles or shell noodles

or

2 cups partially cooked wild rice ( Can cook the rice in Organic Free Range Chicken Broth as well instead of water)

In a large pan add three quarts of Organic Free Range Chicken Broth (or add "Organic Better than Bouillon" to three qts. water)Cover and start heating on high.

While the broth is heating, cut three chicken breasts into cubes 1/2 to 1 inch in size.
In a separate skillet or wok, add 2 tablespoons of minced garlic.
Cook and slightly brown the garlic then add the chicken and stir together. Lightly salt and pepper the chicken as it starts to cook.

Wash and cut up celery, onion, baby carrots in 1/4 inch pieces, add to broth.

Add remaining spices and oil to broth.

When the broth begins to broil, add 12 oz package of semolina based egg noodles.

Add the fully cooked chicken and the juices created from cooking to the broth, noodles and veggies.

Cover, reduce heat and simmer until noodles are tender.

Should make about sixteen cups (or eight two cup servings).