Grandpa Tom's chicken noodle soup is well loved. He's been known to make a big batch and bring it over in an ice cream bucket during times of illness, post-surgical recovery, or recent childbirth. It is so delicious and soothing, with big chunks of shredded white chicken and clear broth.
Place 6 large boneless and skinless chicken breasts in a pot and cover with water. Bring to a boil and simmer about 45-60 minutes, until the breasts are split and cooked through. Remove the meat and let cool slightly on a platter. Strain the broth and return it to the pot. Add additional liquid (about 2-4 cups water with some jarred chicken bouillon with parsley mixed in as directed) to get the volume of soup you want. Add 2 chopped onions, some chopped carrot and celery, and the shredded meat to the broth and simmer about 45-60 min. Near the end, raise the heat so the soup comes to a boil and add some egg noodles, cooking them until done (6-7 minutes). Season with salt and pepper.
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