Boil your chicken breasts with salt, pepper and garlic powder for about 35 minutes. Once cooked, cut into pieces or shred. Set aside.

In your dutch oven or stock pot, add your olive oil, carrots, onion, celery, and shallots. Cook for about 10-15 minutes. Next add your minced garlic. I used jarred...it's easier!

Add your chicken to the dutch oven. Mix the chicken and vegetables. Add your chicken broth and water. Next add your uncooked noodles. If the liquid looks a little bit too low, add a little more chicken broth and water. I would do 1 cup broth and 1/2 cup water intervals until you have enough liquid.

Now add your salt, pepper, and red pepper flakes to taste and simmer this all together for about 45 minutes. Add your dried parsley with about 10 minutes left.