Chicken Noodle Soup

4-6 boneless, skinless chicken breasts
4 stalks of celery, cut into chunks
1/3 c chicken soup base ( or 4-6 boullion cubes)
1/2 tsp cracked pepper (makes a little spicy-- don't use if you like mild flavor)
3 bay leaves
4-6 c carrots, chopped
10 to 16 oz dried egg noodles
salt to taste

In large stew pot, place chicken, celery pieces, soup base, cracked pepper and bay leaves.   Fill pot 1/3 full of water.    Let boil (simmer)until meat is tender (abt. 1 hr)

Remove chicken and cut into pieces.   Remove bay leaves and celery stalks.   Add additional water and salt to taste.   Add chicken, carrots and bring back to a boil.  Add noodles and cook until noodles are tender.   Can also add bite-size pieces of celery or mushrooms.   Serve hot.