Mary’s “cures everything” Chicken Soup

1 whole garlic bulb, about 10 cloves, peel and cut up really small.
Put some olive oil (about a tbsp) in a dutch oven (five quart pot) and heat up.

Put the garlic in there and cook until it just barely starts to brown.
1 really big onion, or two medium, cut into 1/2" pieces, and throw in with the cooked garlic.

2 or 3 stalks of celery, cut up, throw in when the onions are a little cooked. Let these cook until half done.

1 large can of fat-free chicken. Put this into the above with its liquid and break up with a spoon. Let this heat up a bit, too.

3 spoonfuls of chicken soup base or you can use bouillon cubes if you want, but they are saltier. Mix the soup base with 2 cups of hot tap water and pour in pot. Add a bunch more hot water, about 6 to 8 cups. You can also use canned or boxed chicken stock. If you’re really not feeling well, you’ll want to make this broth stronger (more soup base or stock), but it’s really up to your tastes.

Then add:
1 tsp thyme leaves
1 tsp basil leaves
1 tsp parsley leaves
I usually use dried herbs, but if you have fresh ones, that will work, probably better.

2 or 3 carrots, cut up, throw in pot and turn the pot on high until it boils, then turn down to a low boil. It takes about 20 minutes or so for the carrots to get done.

8 ounces of noodles, throw these in when the carrots are done. I like the longer, thicker ones such as Amish noodles. These take about 15 minutes to cook. Then it’s done.

You can make this with real chicken if you have some leftover, but I never have.