I fall back on this recipe when I need some chicken noodle soup prepared in under 30 minutes. I prefer to broil my chicken tenders about 6 minutes per side or until juices run clear. This produces the moistest, tenderest chicken, in my opinion. 3/4 lb chicken tenders, cooked and diced 8 ounces fine egg noodles 6 cups water 5-6 chicken bouillon cubes 1 (15 ounce) can carrots, undrained 1. Place water and one bouillon cube in a 3 quart saucepan. (I never measure, I just fill it up about halfway.) 2. Bring to a boil. Add egg noodles and boil for 3 minutes. (Adjust your time if you aren't using fine egg noodles. Cook for the lowest time in package directions.) Do not drain noodles! 3. Turn heat to OFF. Add remaining bouillon cubes and stir until dissolved. 4. Add carrots and chicken. Stir to heat thoroughly. Add a sprinkling of dried parsley, if desired.