Cook several pieces of chicken in a pot. Put enough water to cover plus 1 quart low sodium chicken broth. When chicken is done; remove, cool and debone. In the liquid add cup of chopped celery, cup of cut up carrots and large cut up onion. Summer till tender. In another pot cook half bag wide egg noodles and drain. Add all ingredients together plus 1 teaspoon black pepper and 1 teaspoon minced garlic. Add 2 cans cream of chicken soup and one can water.