Chicken Noodle Soup

3 celery sticks
4 large carrots
4 cloves of garlic
1 large red onion
handful of fresh parsley
5 basil leaves
3 sprig of oregano, use the leaves
salt to taste
pepper to taste
1 teaspoon seasoning salt
bag of tri-colored noodles (I like to use the veggie ones)
3 large chicken breasts
1 tablespoon olive oil
1 can of chicken stock
2 tablespoons of butter

Chop all the vegetables into bite size pieces. Finely chop the basil, oregano and parsley. Put into a large pot with the chicken breasts whole, doesn't matter if they are frozen or not, add 2 teaspoons of salt and pepper and the seasoning salt.
Add about 7 cups of water. Bring to a rapid boil. The water will diminish over time and make a chicken stock. Continue to add water, about 3 cups at a time. Once the chicken is cook use a slotted spoon to remove the chicken, and dice into bite size pieces. Make sure that there is about the same amount of water in the pot that you began with. Put the chicken back into the pot and add the bag of noodles and the olive oil. Watch the pot carefully and as the noodles cook and make sure that you don't run out of liquid. Add the can of chicken stock and 2 tablespoons of butter. Once the noodles are cooked, taste and add salt and pepper as needed.
You can add potatoes to this recipe if you would like, especially if you over salt the soup the potatoes will help and make it taste less salty. You can also turn this into a spring stew by adding some of your other fresh garden vegetables.
I like to serve it with garlic butter toast.