I pan roasted a single boneless, skinless chicken breast for maximum flavor. I diced the cooked chicken and returned to the roasting pan, where all the nice browned bits were waiting to be scrapped up and stirred into the soup. I added four cups of chicken broth and 8 ounces cooked egg noodles. That is it.
She loved it, great flavor and no vegetables to extract.
Cooking meals tailored to my children's taste buds goes a long way to long term familial cooperation.