Hungry Red Elephant

Carrots

Celery

Leek

In a large pot place the chicken breasts, the onion chopped in quarters, 3 carrots, 3 celery stalks (chopped into 3rds) and some salt. Bring to a rolling boil and leave for at least 1 hr (until the chicken is cooked through). Once the chicken is fully cooked turn the soup on low and remove chicken, onions, carrots and celery from the pot. The larger you chop the onion, carrots and celery the easier they are to pull out later. Throw away the bone and the skin from the chicken and the onion, carrots and celery. Using your fingers, sherd the chicken to desired size and add back into the pot. Add 2-3 cans of chicken stock and add chicken bullion to taste. I usually use 2-4 T depending on how much soup I'm making. 

Once the chicken is shredded and your broth is going chop up fresh carrots, celery and leek to desired size and add to the pot. The leek is really important, it gives the soup the best flavor, don't forget it. If you want to add other vegetables you can, whatever your preference is. Once all your vegetables are added then it's time to decide what kind of starch you want. You can add barley, chopped potatoes,  noodles, dumplings, whatever you want. Personally I make homemade noodles. If you want those here is the recipe I use. Sometimes I substitute regular flour for seminola flour and it comes out just fine. 

1 cup flour

1 cup seminola flour

Dash of Salt
3 eggs