12ozfrozen mixed vegetables(I used peas, carrots, corn, and green beans)
2½cupsuncooked egg noodles
Preheat oven to 400° (or 375° for convection).
Place chicken into a baking dish and cover with aluminum foil.
Bake chicken for 20-30 minutes until cooked all the way through (until no longer pink in the center, juices run clear, and an instant-read thermometer reads at least 165°).
When chicken is cool enough to handle, shred it with a fork.
Add all ingredients except for the egg noodles to a large pot and stir to combine.
Bring the soup to a boil.
Add the egg noodles to the pot. Reduce to a simmer and cook until the egg noodles are tender. (Note: If the egg noodles absorb too much of the stock and your soup doesn't have enough liquid, just add more stock).