I've been using this recipe for years, make it often and freeze it, year round. I love soup for lunch.
1 49oz can chicken broth, 10 cups water, 8 skinless boneless chicken breasts ( I usually only use 5).
2 large yellow onions, just rough cut. 5 cloves garlic, 3 ribs celery, 5 carrots, sliced. 1 tablespoon lemon pepper.
Simmer for about 4 or 5 hours. Remove chicken from pan and shred. Add two cups cooked frozen noodles to pan and add chicken back in. (I probably use a little more noodles than this) Important to cook the frozen noodles before adding to soup otherwise they will absorb the broth. Before adding shredded chicken and the noodles back to the pan, add a packet of dried noodle soup. It just add a little something, yet it is not very noticeable . Salt and pepper from the beginning, according to your taste.