• 3 boneless, skinless chicken breasts or 6-9 chicken tenders, cooked thoroughly
• 1 stalk/bunch of celery, chopped
• 3 yellow onions, chopped
• 3 qts. chicken broth
• 4 C. egg noodles
• 1 tsp. cumin
• salt to taste

Cook chicken pieces thoroughly in skillet on medium heat (can add a little water to steam if desired; sometimes I even grill the chicken and cut it into small pieces). Transfer to 5 qt.-pot with 3 qts. chicken broth. Add 2 C. water and 1 tsp. salt. Saute celery and onions and cumin together. Transfer this mixture to the broth along with cumin and noodles. Let cook for 30 minutes and serve.