Chunky Chicken Noodle Soup

Ingredients

• 0.1 teaspoon bay leaf crushed
• 2  carrots chopped
• 2 stalks celery chopped
• 8 cubes chicken bouillon 
• 32 fluid ounce chicken stock see 
• 0.3 teaspoon basil dried
• 4 cups extra wide egg noodles 
• 1 teaspoon ground pepper black
• 0.3 cup onion chopped
• 0.1 teaspoon oregano dried
• 1 cup peas-carrots mix shopping list frozen
• 1 teaspoon salt 
• 3  chicken breast halves boneless skinless cut into 1-inch pieces
• 3 quarts water 

Equipment

• pot

Directions

1. Bring water, chicken stock, and chicken bouillon to a boil in a large stock pot.
2. Add chicken breast, egg noodles, peas and carrots, chopped carrots, celery, onion, salt, black pepper, basil, bay leaf, and oregano. Continue to boil, uncovered, for 20 minutes. Reduce heat to medium and simmer until chicken is no longer pink in the center and noodles are tender, 5 to 10 minutes more.