In the Kitchen - Chicken Noodle Soup with a kick

Homemade Chicken Noodle soup

Half a pound of chicken (skinless, boneless, cut into bite sized pieces.)
2 (14 oz) cans low sodium chicken broth
4 cups of water
2 vegetable bouillon cubes
2 cups chopped carrots
2 cups frozen peas (Ken doesn't like celery)
half a medium onion
several dashes of pepper
dash and a half of Cayenne Pepper
1 clove garlic minced
8 OZ wide egg noodles

1. In a large pot over high heat, bring chopped chicken to a boil (until white all the way through) in chicken broth, water, bouillon, pepper.
2. Reduce heat to medium, add remaining ingredients. Cook 10 minutes.
3. Reduce to a simmer for 30 minutes.

This dish is one of the few which is completely my own and I wing it every time. This is my attempt to put what I do in writing, but then again I may have forgetten something. It has the Ken stamp approval of my recipe is better than his and recieved the honor of "Yes, please put the leftovers in my lunch tomorrow." LOL. I suppose he liked it, eh? The Cayenne really helps kick it up a notch. Enjoy!