Add all the ingredients to your dutch oven or stock pot EXCEPT for the egg noodles and bring to a low simmer. Cover and cook for about one and a half hours, stirring occasionally. When done, chicken and veggies will be tender. Easily shred the chicken with two forks. Add the egg noodles and bring to a boil for about 10 minutes until tender. Taste soup and salt to taste. Be careful soup is hot! Remove soup from heat and serve.
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