Chicken Noodle Soup

3 boneless, skinless chicken breasts, cut up into cubes (or leftover poultry of some kind. We like the leftovers from rotisserie chicken the best)
2-4T olive oil
2-4T crushed garlic
2 boxes Progresso or Swanson chicken broth
1/2 bag whole grain flat pasta noodles. Rotini is nice, too.
Veggies as desired: Here are some suggestions:
baby carrots
sliced celery
peas
corn
cut up skin-on Yukon Gold potatoes
green beans
cut up okra
can of Italian style chopped tomatoes
onion
1-2T Sage or sage-based poultry seasoning
1T Thyme


Brown the meat in the olive oil in a kettle. Add the garlic and get that browned. Add both containers of broth. Add your veggies. The more you use, the less broth there will be at the end. Still yummy; it becomes more like a stew. Put in the seasonings and stir it all up. Put the lid on and bring to a boil. Mix in the noodles. Again, the more you use, the less "soupy" it will be. If you used a lot of veggies, you may want to cut back to 1/4 of the package of noodles. Boil again until noodles are cooked. Cool and serve with crackers or French bread. Yummy!