Oriental Chicken and Veggie Soup

This original meal I created is super easy to pull together. For 2-3 servings, you will need the following:
2 packages of ramon noodles
Stir Fry Vegtables (about 2 cups) use more if you want more veggies.**
4 strips of chicken breast tenders (cook first)
2 hard boiled eggs (optional)
1 can of Swanson's chicken broth (use 2 cans if you want it more soupy)
2 T. soy sauce
Cook the veggies in pan until fully cooked, meanwhile, prepare eggs in boiling water for about 25 minutes on medium high heat. Bake chicken according to directions. When everything is fully cooked, cook ramon noodles last according to directions, except don't use the flavored packet inside (do not use ramon flavored packet inside if you want a more healthy alternative). Do not overcook ramon noodles. Drain water out of ramon noodles and put back in pot. Take chicken out of oven, chop into fine pieces and then combine chicken, chicken broth, soy sauce and veggies into the pot. Cut hard boiled eggs in half and add to soup. Let everything simmer for about 5 more minutes or until medium hot and ready to serve. Serves 2-3 people.
**I prefer Stir Fry Veggies from Costco. You get an assortment of baby corn, mushrooms, red peppers, onions, pea pods, water chestnuts, brocolli, carrots and more.