Chicken Noodle Soup

1) Cook chicken with seasonings, chop veggies to preference size while you wait. I use one full onion medium sized and cut my carrots and celery to match in equal parts. 2) Pull chicken out and add oil to pan. At low medium heat add carrots and celery and stir frequently until slightly soft. 3) Add onions and seasonings to carrots and celery and cook until onions caramelize. 4) Add chicken back to pot and stir in, let them marinate a few minutes and get to know each other. 5) Pour in entire bag of noodles, then cover with chicken broth (or water and use chicken cubes like I did). 6) BRING TO A BOIL if you don’t the noodles will taste off.... Not sure why but they do. It must come to a boil and stir it occasionally, then kill the heat. 7) Once done taste and add seasonings to desired taste. Add heavy cream and stir before serving for that extra MOM touch. 8) Now for how you handle leftovers, this is gonna be one thick soup the first day, so add chicken broth to pan next day to fill pot back up and this pot will feed a LARGE amount of folks. Just might need another splash of cream if you add a lot of broth.