I made this pretty much as written. I used breasts for the chicken meat. I don't know much about egg noodles, and couldn't find "thin" ones, but I used some "medium egg noodles" and they looked thin enough to me. I boiled the chicken for 20 minutes before cutting it up, and the noodles were boiled for 7 minutes. Like many other reviewers, of course it seems logical to me to add celery and carrots to the soup, but just rating this as is, it was a very good soup. A decent amount of the liquid boiled down, so the results weren't watery, the broth flavor was prominent but not too strong, and the ratio of chicken to noodles was just fine, in my opinion. It may be a great base soup, but it's great as is, too. I've already made this twice.
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I made this pretty much as written. I used breasts for the chicken meat. I don't know much...