In large stock pot add your chicken broth, chicken breasts, carrots, onions and salt and pepper.

Bring to boil and boil until chicken is cooked and no longer pink.

Turn off hear, remove chicken from pot and set aside to cool.

Once cooled, shred the chicken.

Meanwhile, bring stock back to a boil and add your egg noodles.

Cook until pasta is tender.

Add your shredded chicken and cook until soup is thickened up and heated through.