Chunky Chicken Noodle Soup Recipe

3 quarts water

1 (32 fluid ounce) container chicken stock

8 cubeschicken bouillon

3 skinless

boneless chicken breast halves

cut into 1-inch pieces

4 cups egg noodles

1 cup frozen peas and carrots

2 carrots

chopped

2 stalks celery

chopped

¼ cup onion

chopped

1 teaspoon salt

1 teaspoon ground black pepper

¼ teaspoon dried basil

⅛ teaspoon crushed bay leaf

⅛ teaspoon dried oregano