Assemble your Ingredients.
I am a person who doesn't measure anything when I cook, it's always just to taste.

Shredded Chicken (I actually discovered that one of my local stores carries this in the deli, it was a little more expensive, but I didn't care. Saved me the trouble of shredding a day old rotisserie chicken myself!)
Carrots - I used half a bag of baby carrots chopped into bite sized pieces
Celery- One stalk
Peas & Corn - Both were the frozen remnants in my freezer. Less than half a bag each.

When going to cut your veggies, try not to some how fling your cutting board across the kitchen, it may possibly result in a broken cutting board, and a friends hysterical laughter.

Saute celery and carrots in Soup pot with some olive oil. Just for a couple of minutes. Unless you want your veggies to be mush. I'm partial to not mush.

Add your spices.

I used

Black Pepper
Thyme
Marjoram
Garlic Powder

Don't add salt! Unless you're using unsalted Bouillon.

Add water. I used about 5 cups, and two bouillon cubes, one Veggie, one chicken.

Bring to a boil.
While I was waiting for it to boil, I went ahead and added the chicken, though it may work best to add it last.

When water is boiling, add noddles of your choice. All I had was spaghetti noodles.

Cook following noodle directions

Add frozen peas and corn (I actually had defrosted them in a cup of hot water while everything was cooking, I don't know why, I was sick, it made sense at the time)

TA-DA enjoy some tasty Chicken Noodle Soup!

After the first serving, I ended up having to add a bit more water.