Chicken Noodle Soup

INGREDIENTS

2 tablespoons butter
2 cloves garlic, minced
1 cup celery, diced
1 pound cooked chicken, shredded (boiled is easiest but canned works too)
7 cups of water
7 chicken bullion cubes (or skip water and cubes and add chicken broth)
2 cups egg noodles
1 teaspoon salt
1 teaspoon pepper
2 bay leaves

PREPARATION

1. In a large pot, melt butter and add garlic. Cook until garlic have begun to soften.
2. Add celery and cooked chicken, followed by the water and chicken bullion, egg noodles, salt, pepper and bay leaves.
3. Bring to a boil and then reduce heat, cover and simmer for 20 minutes.
4. Remove bay leaves from the soup.
5. Enjoy!