I am a big advocate of free range chicken, so I make sure to buy organic free range chicken and broth. I used 1 box of low-sodium broth & 1 box of regular sodium broth- this seemed to be the right amount of saltiness. If you use 2 boxes of low-sodium you may need to add salt to taste.
2 cartons (8 cups) chicken broth
1 large boneless skinless chicken breast
4 stalks of celery, chopped
8 or 10 baby carrots, chopped
2 big handfuls of frozen corn
1/2 package of wide egg noodles (I use Smart Taste brand)
pepper to taste
Heat a little olive oil in a large soup pot, then sautee the celery & carrots until they start to get tender. Add corn & cook for a minute to take the chill off. Pour in both cartons of broth & bring to a boil. Add the chicken breast, then cover the pot & simmer for about 15 minutes until the chicken is cooked. Remove the chicken and add the noodles. While the noodles are cooking, shred the chicken & add back to the pot, then season with pepper. Once the noodles are tender, the soup is done!