Follow the directions on the jar — dissolve 6 tablespoons of the bouillon into 2 1/2 quarts of water. If this is too salty, as it was for me, keep adding water.
While soup base is simmering peel and dice 3-4 carrots and toss into the base, then dice up 1 chicken breast (already cooked — I set asside some of the chicken I used to make the chicken salad last night) and toss that in as well. I love celery in my soup, but my kids do not. If I could I would add 2 celery stalks, peeled and diced. Simmer for about 20 minutes. While the soup is simmering add some pasta in another pot (about 1/2 of a 1lb box. I used the enriched Barilla macaroni). Once the noodles have been cooked, drain and add to the soup. At the last minute I decided to add in a handful of frozen peas to add some color.
This one was a hit!
(My friend Sarah just told me that Jim cooks his pasta right in with the soup so as to use and clean one less pot!)