Rusty’s Chicken Noodle Soup for Two

• 1 boned chicken breast, cooked (I broil mine)
• 2 cups chicken stock
• 1/2 cup water
• 1 chicken bouillon cube
• 1 carrot, peeled and sliced
• 1 stalk celery, sliced thin
• 2 small tomatoes
• 1 tbsp Italian spices
• 1/2 tbsp Parsley
• 1/4 or 1/3 onion, diced (more or less, depends on how much you like onions)
• Raw, frozen or cooked vegetables that you would like (I add Mexicorn, but you can add lima beans, cut green beans, whatever)
• 1/4 bag egg noodles

Poke a few holes in the tomatoes with a fork. Bring the chicken stock and water to a boil. Throw in the bouillon cube and mix. Add all the raw vegetables and the tomatoes, the spices and Parsley. Cover and simmer for 15 minutes. Remove the tomatoes and their shredded peels. (You can now dice the tomatoes and throw them back in — whatever you like). Cover and simmer until the vegetables are tender. Add the frozen or leftover vegetables. Shred the chicken breast and add to the pot. Cover and simmer 5 minutes. Add the noodles and bring the soup to a strong simmer for 15 minutes.

At any point if you need more broth, add chicken stock. I also like to add a few dashes of Tabasco.