Melt the butter in a large pot over medium heat. While the butter is melting, slice your carrots and celery into thin, uniform pieces—this ensures they cook at the same rate and create a nice texture in the finished soup. Once the butter is foaming, add the carrots and celery and cook for about 4-5 minutes, stirring occasionally, until they begin to soften and release their flavors. This initial sautéing builds a flavorful foundation for the broth.

Pour in the chicken broth, cream of chicken soup, and water. Add the chicken bouillon base, black pepper, onion powder, and salt, stirring well to combine. Place the halved chicken breasts into the pot and bring everything to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the chicken simmer gently. The chicken will poach in the flavorful broth, becoming tender and infused with seasonings—this takes about 12-15 minutes depending on thickness.

Once the chicken is cooked through (an instant-read thermometer should read 165°F), add the frozen egg noodles directly to the pot without thawing—I find this helps them stay separate and cook more evenly. Stir well to prevent sticking, and bring the soup back to a gentle boil. Once boiling, reduce heat to medium-low and simmer uncovered for about 18-20 minutes, stirring occasionally. The noodles should become tender while the broth reduces slightly and flavors meld together.

About 5 minutes before the noodles finish cooking, stir in the frozen peas if using—they’ll thaw quickly in the hot broth and add bright color and sweetness. Meanwhile, carefully remove the cooked chicken breasts from the pot using tongs or a slotted spoon and transfer to a cutting board. Let them cool just enough to handle safely, then shred them using two forks, pulling the meat into bite-sized pieces. Return the shredded chicken to the pot and stir gently to distribute it throughout.

Give the soup a final stir and taste it. Add more salt or pepper if needed—remember the seasoning intensity can vary depending on your broth brand. The noodles should be tender, the chicken soft and shredded, and the broth rich and comforting. Ladle into bowls and serve hot. This dish is best enjoyed immediately while steaming, but leftovers keep well in the refrigerator for 3-4 days.