Gather all your ingredients so you have everything close at hand on the counter or table.
Prepare the Vegetables
Using a knife and cutting board, slice the celery. Slice and dice the onion.
Peel and slice the carrots. Set aside until ready to use.
Make the Soup
In a medium saucepan combine the boneless, skinless chicken breasts or thighs and water and bring to a boil.
Add in bouillon cubes, chopped celery, sliced carrots, and minced onion. Season with dried oregano and parsley, kosher salt, and freshly ground black pepper. Cook on medium heat for 20-25 minutes until chicken is cooked through, stirring occasionally.
(I usually use packaged frozen chicken for this soup, but if you are using the larger chicken breasts from the meat department in your grocery, the pieces may be thicker and may require more time to cook through. If in doubt, use a meat thermometer to check the center of the chicken. Poultry is cooked through at 165 degrees.)
Remove chicken from broth and set aside to cool.
Return the soup to a boil and add the dried egg noodles and frozen peas to the broth. Cook noodles as directed on package, approximately 10-12 minutes.
Meanwhile, shred chicken into bite-size pieces. Add to soup when noodles are tender. Cook another 5 minutes on low. Before serving, add additional dried parsley, if desired.
Serve hot with saltine crackers or a hard, crusty bread. This recipe will serve 4-6.
Notes
*If you'd like to make this recipe even easier, you may substitute frozen mixed vegetables for the fresh carrots, celery, and frozen peas. Simply add them in when you would add in the frozen peas before the noodles.