In the bottom of a heavy bottomed stock pot, melt the butter over medium heat on the stove top. Add the carrots, celery, garlic and shallots and cook until the shallots and garlic are aromatic and the carrots have begun to soften (3-4 minutes). Sprinkle with the ¼ teaspoon each of salt and pepper. Stir frequently.

Add the water to the stock pot and place the chicken breasts in the water. Add the bay leaves, salt and pepper as well. Add Cumin, thyme, Onion Powder and Garlic Powder. Lower heat to medium-low and simmer the chicken breasts until they are done and starting to fall apart (about 30 minutes).

Remove the chicken breasts from the water to a platter. Using two forks, shred the chicken meat into bite sized pieces. Set aside the skin and the bones and discard. Remove the bay leaves from the stock pot and discard.

Place the chicken meat back into the stock pot and return the water to a simmering medium-low. Add the egg noodles (the amount here really depends on how many noodles you like in your soup - we like a lot - but its entirely up to you). Add the peas. Cook until the noodles soften (5 minutes or so). Add salt and pepper to taste. If you like a creamier soup, add a little cream or milk to the soup and heat through. Your soup is ready to serve. I recommend grilled cheese with this - but you be the judge.