Sandra's Yummy Chicken Noodle Soup

Being a new married woman, I really didn't know how to cook. My mom and dad made sure there was a delicious meal on the table, and some days I would have to fend for myself....Sure I could cook some stuff like blue box Macaroni and Cheese, some pastas and anything that came in a box. And that was basically it. My friend Sandra shares her cooking wisdom with me and this soup recipe is to DIE for people. I mean it.

*I only cook for two people, so I half the recipes. The ingredients are the amount I used to cook this soup. Adjust to how many people you have in your family.*

Ingredients: 
1-2 Chicken Breasts
2-3 Carrots, cut into bite size pieces
2-3 Celery stalks, cut into bite size pieces
1/4 White Onion, diced into small pieces
Salt and Pepper to taste
1 can of Cream of Chicken Soup
Water
1 bag of Egg Noodles

Directions: 
1. Fill up your pot with enough water to cover frozen chicken breasts. Bring to a boil, add salt and pepper to taste.
              *I don't like dealing with raw chicken, so I just throw the frozen in the water. It adds an extra ten minutes to the cooking process.
2. While the chicken is cooking cut up the carrots, celery, and onion.
                  *I waited until the chicken was almost done before I added the veggies into the pot.
3. After the chicken is done, pull it out of the broth and dice it into bite size pieces. Put back into the pot.
                   *If it isn't quite done it will continue to cook while the noodles and the veggies cook.
4. When the veggies have 7-8 more minutes left add the noodles.
5. When the noodles have 1-2 more minutes left add the cream of mushroom soup and stir until combined.
                 *This is Sandra's secret to delicious homemade chicken noodles!
6. Serve with a yummy roll and enjoy!