MARTHA'S CHICKEN NOODLE SOUP

8 cups water
4 boneless, skinless chicken breast halves
4 large carrots, diced
2 stalks of celery, diced
1 medium onion, chopped
6 chicken bouillon cubes
3 cups cooked elbow macaroni
2 teaspoons dried basil
freshly ground black pepper
grated parmesan cheese

In a large pot, heat water. Add chicken breasts, carrots,celery, onion, and bouillon cubes. Bring to a low boil, then simmer on low for 15 to 20 minutes, or until breasts are cooked through.

Remove breasts to a plate and cut into bite-size pieces. Return chicken to the pot; add macaroni. Season with basil and pepper to taste. Reheat if mecessary (avoid overcooking, which may cause pasta to get mushy.) Serve with grated parmesan cheese.

yields 6-10 servings.