1 (8 ounce) package egg noodles
1 medium tomato, seeded and chopped
1/2 medium onion, chopped
1 medium green bell pepper, chopped
3 cups chopped onion
1 (4 ounce) can tomato paste
4 (4 ounce) cans chicken broth
2 1/2 cups water
1/4 cup olive oil
Place the egg noodles, tomato, onion and bell pepper into a large pot but do not cover. Bring to a boil, reduce heat to medium-low and simmer 30 to 45 minutes, or until noodles are tender. Add the bell pepper and onions. Reduce heat to low and simmer for 1 to 2 minutes.
Stir in broth, water and olive oil. Shred chicken meat and set aside to cook for another 10 minutes or until chicken is tender. Add chicken broth and simmer for 1 minute to release flavor of broth. Bring to a rolling boil and stir into soup.