This is a simple way to make a generous amount of homemade chicken noodle soup. Chicken soup is comfort food, a must when sick, and it's an inexpensive meal to feed a large family. 

CHICKEN:

If I'm intentionally buying chicken for the express purpose of making this soup, I prefer skin-on bone-in dark meat, as the fats help add flavor and the meat is juicy (and it's less expensive!). I use whatever I have on hand, though, often making this soup after having a leftover whole chicken in the fridge. So this works fine with chicken breast, boneless chicken, or a whole leftover carcass. You don't need a specific amount. Whatever you have works. 

BOUILLON, BASE, OR BROTH: 

Traditional bouillon is too salty; you really need the broth base pictured below or another brand called "Better than Bouillon" (but the kind I use is the less expensive of the two). If using Better than Bouillon, reduce amount by a couple tablespoons, as it's a little stronger. Alternatively, you can use two additional 48oz containers of chicken broth instead of the broth base and water. You still will want to add a little bouillon if using nothing but broth (a couple tablespoons only).  

DO I NEED A NINJA FOODI?

You don't need this model pressure cooker. Any will work so long as it's big enough to fit all the ingredients. 

FREEZING FOR LATER:

You can make this and freeze it. However, if freezing, don't add the noodles. Simply cook noodles separately and add once thawed and reheated for future meals.