When I make mine, I get boneless/skinless chicken breasts, cook them (I boil mine and use the stock for the soup base), then chop in bite size pieces. I then chop up carrots and celery, throw them in the stock from cooking the chicken. Once they cook til just tender, I put in some frozen peas and egg noodles. After all that's done, I add the chicken back in and sometimes, I add a little milk and flour to thicken and make it a little creamy. The chicken doesn't take long to cook and the veggies shouldn't either - you could probably have it all ready in less than an hour. For further simplification, get the frozen vegetables which already has the carrots in it as well as other veggies - cook the chicken, remove from the water, add the frozen veggies and egg noodles, then add the chicken back in before serving - you could have that done in, as Rachel Ray says, "under 30 minutes" - I love her show!!
However you fix it, I know it will be good
Suzi