Chicken Noodle Soup

Saturday night dinner here was soup and grinders. I needed soup, since my tooth still isn't really healed (damn electrocautery on the gums!), and my gents won't tolerate a meal without meat. So I made a batch of grinder rolls, whipped up some tuna, and laid those on the counter with ham and cheese, and this lovely soup.

CHICKEN NOODLE SOUP

1-1/2 pounds chicken breast, chopped in small bits
1/2 onion, chopped up
2 carrots, sliced
4 stalks celery, sliced
9 cups water
salt to taste
(optional) 2 chicken bouillon cubes
About 1/3 pound angel hair, broken into 1" long pieces

Saute the chicken and onion with a touch of salt over low heat in a small stockpot or dutch oven until the chicken is no longer pink. Add the water, carrots and celery; simmer about 10 minutes. Note: You can add a couple of chicken bouillon cubes if the flavor of the broth isn't intense enough, but do so before you add salt. Break the angel hair into pieces - there will be somewhat over a cup of pieces - and drop into the soup. Turn the heat up so it will boil, and cook for 5 minutes. Serve immediately.Yes, I know chicken bouillon isn't a really acceptable ingredient, but sometimes you've got to do what you've got to do. And I know chicken noodle soup uses egg noodles, but they weren't in my cupboard, and you still have to do what you've got to do. And in my case, it was feed growling men. Fast. 20 minutes did it for them!