Chicken Corn Soup and bread (& salad)

Well, everyone in my house is sick. (Even me, I'm pretty sure, but I'm undiagnosed...) So last night we got home from the Doctor's office (and I'm pretty sure we'll be going back today) and I figured soup would be a good option for dinner. So I whipped some together... (wish I would have taken a picture though.)

Ingredients:
4 cans of chicken broth
one chicken breast
diced up carrots
egg noodles (the kind for soup)
2 eggs, (will be hardboiled)
2 cans of corn, drained

Directions:
Pour 3 cans of broth into a pot and poach the chicken breast until it's done. (I did this step while I put groceries away)

Remove chicken and add carrots. Shred the chicken. Start hardboiling the eggs.

Add 4th can of broth and noodles.

Add the chicken; cut up the eggs.

Cook until the noodles are tender and everything is warmed through.

Sides:
I served this with a loaf of french bread from the store. On an ordinary day I would have also done a salad, but since we were sick, I didn't bother with that.

Notes:
This served my family of 6 (well, there's 7 in the family, but the baby doesn't eat yet) and we have leftovers for several more bowls, probably at least lunch for most of us. I wanted to keep it simple this time, so I didn't add celery or onion or season it at all, although my husband added pepper to his when he served it up.