This nutritious soup is full of flavour, and bonus, easy to make!
In a large stock pot, fry chicken in butter until golden brown on the outside.
Add all other ingredients, except for egg noodles, and bring to a boil.
Reduce heat, but keep at a low boil, for 30 minutes.
Remove chicken, shred using two forks, and add back into soup.
Add noodles, reduce heat to medium low, and boil for 10 more minutes, or until noodles are tender. Serve and enjoy!