Heat oven to 350 degrees Fahrenheit. Place chicken breasts in a baking pan, cover with foil and bake until cooked through, approximately 30 minutes. In the meantime, prep vegetables and heat oil in a large soup pot. Saute onion, garlic, celery and carrots until onion is translucent. Add chicken stock or water until pot is 3/4 full and bring to a boil. When chicken breasts are ready, remove from pan, chop into 1/4" cubes and add to soup pot along with any juices. If using water, add soup base to taste. If using additional vegetables, add them now. Stir in alphabet noodles and simmer for 20 minutes or until noodles and vegetables are soft. Season with black pepper and parsley before serving.
*Chopped zucchini and yellow squash are good in this, as are sugar snap peas (de-string and slice diagonally in halves) and green beans (cut into 1" pieces).
**I've been using a low carb, organic soup base called Better than Bouillon. It's kind of expensive, but you can get at least two big pots of soup from a jar.
I'm looking forward to having the leftovers for lunch tomorrow!