Chicken Noodle Soup
onion, peeled and diced
celery stalks, small-diced (about 1 cup)
carrots, peeled and small-diced (about 1 - 1.5 cups)
Salt & pepper, to taste
chicken stock or broth (64 ounces)
cooked chicken, shredded or diced
wide egg noodles
In a large pot, melt the butter with garlic, salt & pepper. Add the onion, celery and carrots until they're soft. About 5-7 minutes.
Add the chicken stock/broth and bay leaves. Simmer for 10 minutes.
Add in the chicken and noodles. Cook until the noodles are done - about 10 minutes more.
Put in bowls. Eat!