Chicken Noodle Soup

Ingredient	Quantity
Chicken Broth	96 Fluid Ounces
Chicken Breast	2
Carrots	8 Ounces
Celery Stalks	8 Ounces
Egg Noodles	8 Ounces

Pour broth into pot. Peel carrots and discard skins. Chop vegetables into thumb-width segments, discarding the ends. Dice chicken into pinky-sized chunks. Simmer about twenty minutes. Heat to boil and add in noodles until cooked. Ensure chicken is at temperature before serving.