Add noodles and chicken to a large mixing bowl. Add remaining ingredients and stir until well-combined.
Pour elbow noodles into stockpot over medium heat and cook until al dente, about 10 minutes. As the noodles are cooking, chop chicken into bite sized pieces. Once noodles are cooked, strain them from chicken stock, reserving the chicken stock for later use.
Cook chicken, covered with water, in a large stockpot over medium heat until tender, about 20 minutes. Remove chicken from stockpot with a slotted spoon and set aside to cool.