Chicken Noodle Soup

This recipe is so very "ish" it's not even funny. I will try hard to give amounts but please realize it's different every time I make it. I just add things til it tastes amazing and then I quit. I am laughing because my recipe literally says "add desired amount of water and boullion" and "saute some onion".... amounts? HA!

Ingredients:

1/2-1 onion, chopped (I probably do a small onion worth)
2 T oil or butter (I always like butter better)
2 chicken breasts, cubed
4-6 cups Water
4-6 bouillon cubes (1 per cup of water)
poultry seasoning
thyme
sage
rosemary
spaghetti, alfredo, egg noodles or other desired noodle
1-2 cans cream of chicken soup

Saute the onion in butter of 1-2 minutes. Add chicken and 2 bouillon cubes cook until mostly done. Here you can either add 4 cups water and 2 more bouillon and a sprinkling of each of the other spices, bring to a boil, then add desired amount of noodles. Or you can take the chicken out and boil the noodles in the water with 2 more bouillon, and a sprinkling of each spice. Either way is fine. Once the noodles are "al dente" (cooked but firm to the bite) (add back in chicken if you removed it), add 1-2 cans of cream of chicken soup. This totally depends on how creamy you want it. If it is too water add more soup, too creamy or not soupy enough, add more water.

You really can't ruin this recipe. (Unless your lid comes off one of the seasonings. I mean, I can't imagine that tasting good.) Also, if you don't have the seasonings the soup will still be great. If you can at least add some rosemary or thyme... Come to think of it, if you can, just add them all. They really do make it taste totally home made!!!

If you want to be really cool you could always make homemade noodles to. Oh my goodness they are good. I do it occasionally (when I want extra work, extra clean up, but amazing soup.) (Which actually is less often than occasionally.)