Chicken Noodle Soup

I've never been a huge fan of homemade chicken noodle soup (sorry Mom), but my wife really wanted to make some and see how it would turn out using our homemade pasta.  I ended up really liking it.  Some people may want to cut down on the chicken bullion to make it a bit less salty, but I think that's why I liked it (I was raised on Lipton soup packets, so the homemade stuff always seemed kind of bland.

Ingredients:
1 stick butter
5 carrots
1 onion
1 can chicken stock
3 cups water
3 tsp. chicken bullion
3 boneless, skinless chicken breasts
Fresh noodles, cut into 2-3" strips (we used about 2/3 of a batch of pasta)

Directions:

1. Slice carrots and dice the onion.
2. In a pan, melt the butter and saute the onion and carrots until the onion appears clear.
3. In a large pot, mix the chicken stock, water, and bullion and bring to a boil.
4. Cut the chicken breasts into bite-size cubes.
5. Add carrots, onion, and chicken to the boiling broth.
6. Boil for 10-15 minutes, ensuring the chicken is cooked.
7. Add noodles and cook for about 4 minutes or until noodles are tender.