Remove frozen egg noodles from freezer and let thaw for approximately 30 minutes. Once defrosted, separate noodles, and cook following package directions.

In a medium saucepan, boil chicken until done. Once cool enough to handle, shred chicken into bite size pieces, set aside.

In a large dutch oven, add carrots, celery, onion, garlic, chicken broth and water.

Bring to a boil over medium heat.

Once boiling, add chicken bouillon cubes, stir.

Reduce heat, cook vegetables until done.

Add milk and chicken to broth.

Continue cooking for approximately 10 minutes.

Add noodles, heat thoroughly and enjoy!