Chicken Noodle Soup

For dinner last night:


Chicken Noodle Soup:
Leek (2)
Celery (2 medium bunches, leafs includes)
Carrot (4, as well as 2 tbl. leafs)
Large Yellow Onion (2)
Garlic (4 medium, diced, and turned into paste)
Flat Leaf Parsley (1 bundle)
Red potato (4 large)
Chicken Breast (4-5)
Salt 
Pepper
Olive Oil
Chicken Stock (homemade preferred)
Vegetable Stock ( homemade preferred)
Noodles (I like mini lasagna, or even raviolis are great in this as well)


Sweat all veggies, and herbs in olive oil, 20 minutes or so. Give each veggie a few minutes in the pot before adding the next, potatoes last. In a large pot boil water, add salt, and then chicken breast. Cook until breasts are done through. Add 2-3 cups chicken stock to veggies, and 1 cup veggie stock. Next take 1-2 ladles full of water chicken was boiled in and add to veggies. Bring pot up to a rolling boil, and let cook for 20 minutes, or until potatoes and carrots are tender. Shred, or dice chicken and add to pot. In separate pot boil noodles in salted water. Once noodles are done, put in a separate bowl, and set next to finished soup. (Doing it this way ensures that the noodles wont get mushy, and if you have left over soup, freeze it, and when you want it again, heat it up, and add fresh noodles.)
A great loaf of bread along side, and you have a delicious comfort meal any day of the week!