4 cups water
2 large skinless boneless chicken breasts or thighs
4 tablespoons butter divided
2 teaspoons Red River Ranch Original seasoning or seasoning of your suiting
4 14.5 oz cans chicken broth
1 white onion chopped
1 cup chopped celery
1 cup thinly sliced carrots
2 garlic cloves minced
2 teaspoons dry sage
2 teaspoons poultry seasoning
Egg noodles - see recipe
Salt and pepper to taste

Medium sized stockpot
Surface for preparing cooked chicken
Heat source
Timer

Add the water to a medium sized stockpot over medium-high heat.
Add 2 tablespoons butter and the chicken.
Cover and bring to a boil for about and bring to a boil.
Cook for about 30 to 45 minutes or until the chicken is fork tender.
Remove the chicken to cool and reserve the broth.
When cool enough to handle, shred or chop the chicken into bite-sized pieces.
Stir the chicken back into the pot with the water.
Add the chicken broth, onion, celery, carrots, garlic, sage and poultry seasonings, and remaining 2 tablespoons of butter. Bring to a boil for about 15 to 20 minutes or until the carrots are tender.
Meanwhile, make the noodles (see recipe).
Stir the noodles into the pot and reduce the heat to medium-low.
Let simmer for about 15 to 20 minutes or until the noodles are tender.
Be careful not to under cook the noodles or they will be gummy.
Season to taste and serve warm.