Super Chunky Chicken Soup

I have been trying to "experiment" with some new meals lately (trying to change up the routine). I wanted to make a chicken soup, but didn't find a recipe I really liked, so I winged it (note to self, winging it not always a good idea).

3 boneless skinless chicken breasts
2 cans chicken broth
1 Cup chopped carrots
1 Cup chopped celery (about 3 medium stalks)
4 medium potatoes (white, yukon gold, or red baby are best) cubed
1 1/2 cups uncooked seashell pasta
1 small onion, finely chopped
1 clove garlic, finely chopped
1 tablespoon dried parsley flakes
1/2 teaspoon oregano
2 chicken bouillon cubes
Salt
Pepper

Directions:

1. Place chicken breasts in a large stock pot (or other large pan) and cover with hot water (about 1 inch above the chicken).
2. Boil chicken for about 20-30 minutes.
3. Remove chicken, and shred with forks.
4. Pour water from pan into separate bowl.
5. Place chicken, veggies, and seasonings in stock pot.
6. Pour both cans of chicken broth into stock pot.
7. Measure out 2-3 cups of water from the bowl (the chicken stock from boiling the chicken breasts), and add to stock pot.
8. Bring soup to boil over medium heat.
9. Bring heat down to low, and let soup simmer for 20-30 minutes (until veggies and potatoes are tender).
10. Serve Hot!!

This turned out better than I had expected, and was pretty good. I might add some more garlic and salt if I made it again. You can also add other veggies if you want.

We served with some nice soft wheat bread (which I did NOT make, bought it at the commissary, but it was delish).