Rinse the chicken breast halves under cold water and pat them dry with paper towels. Cut the chicken into bite-sized pieces using a sharp knife and cutting board.

In a large pot, add 8 cups of water and bring it to a boil over medium-high heat. Once the water is boiling, carefully add the cut chicken breast pieces to the pot. Reduce the heat to medium-low and let the chicken simmer in the boiling water for about 15-20 minutes, or until cooked through. Use a slotted spoon to remove the cooked chicken from the pot and set it aside on a plate.

In the same pot used to cook the chicken, add the sliced celery, sliced carrots, chopped green onion, chicken bouillon cubes, dried parsley, bay leaf, salt, dried basil, and ground black pepper. Stir the ingredients well to combine. Allow the soup base to simmer over medium heat for about 10-15 minutes, or until the vegetables are tender.

Once the vegetables are tender, add 2 cups of uncooked egg noodles to the pot. Stir the noodles into the soup base and let them cook for about 8-10 minutes, or until they are tender. Keep an eye on the soup and stir occasionally to prevent the noodles from sticking together.

Once the noodles are cooked, return the cooked chicken to the pot. Stir the soup well to combine all the ingredients. Taste the soup and adjust the seasoning if necessary, adding more salt and pepper to taste. Remove the bay leaf from the pot before serving.

Ladle the homemade chicken noodle soup into bowls. Garnish with additional chopped green onions or parsley if desired. Serve the soup hot and enjoy!