This soup turned out great. Everyone enjoyed it and had seconds PLUS Louis packed it for his lunch the next day. SUCCESS!
32 oz carton of chicken stock
2 cups water
10 to 16 oz package of frozen mixed vegetables (We like LOTS of vegetables in our soup.)
1lb boneless skinless chicken breast
3 cups egg noodles
1 tsp salt (more or less to taste)
1/2 tsp black pepper
Put everything except the egg noodles into the pot and cook on low for 6-8 hours.
Shred the chicken, add the egg noodles, and continue cooking on high for 45 minutes or until the noodles are cooked to your liking.