What if you're not sick? Well, here's the soup for you ;) Broth lovers need not read any further.
Step 1: Ingridients
1 Chicken Bullion Cube per cup of water (or as per bullion directions)
OR Chicken Stock
Other Good Seasonings
Here's what I used
1 Head Cauliflower
1 Squash zucchini
4 Celery stalks
7 Green Onion shoots
4 Chicken Breasts
16 oz (1lb) Egg Noodles
17 oz Other Noodles
6 Bullions Cubes -- Enough water to fill pot (not exactly proper proportions)
.5 stick Butter
It's a lot of soup :)
Step 2: Prep and begin cooking
I am using four chicken breasts. Wash and trim away any fat and dry completely. In your soup pot, melt abut a half a stick of butter and add pepper over medium heat. Add your chicken breasts.
Chop your green onions - place in a small bowl.
Chop your squash zucchini and place in medium sized bowl - sprinkle with a little salt
This is probably a good time to flip your chicken breasts to brown the other side.
Chop your cauliflower - place on top of chopped zucchini and sprinkle with a little salt
Chop Carrots and celery - place on top of cauliflower and sprinkle with a little salt
At this time, your chicken should be about done. We're not looking to cook the chicken completely. Just to brown and render out some of the flavor for the next step. Remove the chicken and place in a bowl to cool a little.