I don't want to brag, but I could open a restaurant, and ONLY serve this one dish, and people would flock from all around the world to eat it. This is the BEST Chicken Soup, EVER!
Now, to make you aware, it does take a lot of prep work. You could use short cuts, but then it wouldn't be the BEST.... Pay attention.
Marinate chicken breast in: balsamic vinegar, olive oil, basil, garlic powder (or real chopped), sea salt. Overnight is best, but 4 hours will do.
Cook chicken breast as follows: Take a large piece of foil, place marinated breast in center (one per piece of foil), garnish with more balsamic vinegar, olive oil, basil, garlic, sea salt. Seal foil. Repeat until all breasts are ready for oven. Cook chicken in oven at 250 for at least 3-4 hours. Trust me...
Once chicken is done, let cool a bit and then put in refrigerator overnight. (I know what you're thinking- I have this wonderful smelling stuff and I can't eat it?!? Trust me...)
Now that your chicken is ready, take a large pot, add several cups of water (probably 3-4) and add 2 chicken boullion cubes. Bring to boil. Meanwhile, cut up chicken into bite size pieces, cut carrots into bite size pieces. Once boiling, add chicken and carrots. Bring heat down to low-med. simmer. Simmer for 2-3 hours.
About a half hour before you want to eat, grab a bag of crackers (such as Saltines), an egg and some milk. Put the crackers in a large bag and crush them to bits. Pour cracker into large bowl, add one egg and a little milk. Using your hand (yep, gotta be your hand), mix well, adding a tiny bit of milk at a time until the stuff is sticking together but is not sticky. (If the mixture is too sticky, it will fall apart in the soup- don't ask how I know this.) Once the mixture is ready, make golf ball sized balls and drop them one by one into the soup. You can do all of this using one hand.
Simmer the soup with the cracker balls (an old family recipe from Grandma Verne) for about 20-25 minutes. Then....serve, enjoy, live in ecstacy.
