Chicken Noodle Soup

4-6 chicken breasts
10 cups water
4-5 chicken bouillon cubes
3/4 cup chopped onion, divided
1 1/2 tsp. salt
1/4 tsp. pepper
1 cup chopped celery
1 cup chopped carrots
2 cups wide egg noodles

In a heavy pot, combine chicken and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Skim off anything that rises to the surface. Add bouillon cubes, 1/2 cup onion, salt, and pepper. Simmer, covered for an additional 35-45 minutes or until chicken is tender. Remove chicken from broth and cut into bit size pieces (I actually shredded mine, because it was tender enough). Skim fat from top of broth. Return chicken to broth. Stir in celery, carrots, and 1/4 cup onion. Bring to a boil, reduce heat, cover and simmer 15 minutes or until carrots are crisp-tender. Bring back up to a boil. Drop noodles into boiling soup. Cook, uncovered for 5-10 minutes until noodles are tender, stirring occasionally.