Place chicken and vegetables in a 5 qt pot and cover with water (or chicken broth).
Bring to a boil, then turn to a medium heat and simmer for 30 minutes or until chicken is tender
While the soup is cooking cook pasta in a separate pot, drain, and rinse, to add to the soup when serving,
when pierced with a knife, so it will shred easily.
Remove chicken to a cutting board and shred with two forks, then chop into bite sized pieces.
Blend smooth with an immersion blender or carefully place in a blender and puree.
Taste the soup and adjust the flavor as needed, add 1-2 tablespoons butter for richness, salt, and pepper to taste, and add chicken bouillon for more chicken flavor.
I add 2 tablespoons butter, 1/2 teaspoon salt, 1/4 teaspoon coarse black pepper, and a tablespoon of chicken bouillon.
Place blended soup into serving bowls, and top with chicken and noodles.
You can blend the chicken and pasta if desired.