Bring the chicken broth and water to a boil in a large Dutch oven over high heat. Look for a steady rolling boil where bubbles break across the surface.

Add the diced carrots, celery, onion, minced garlic, dried parsley, dried thyme, and garlic powder to the boiling liquid. Stir to combine, then reduce to a gentle simmer and cook 10 minutes, until the vegetables are just tender.

Add the finely diced cooked chicken breast and corn kernels to the pot. Simmer 5 minutes, until the chicken is heated through and the broth looks clear and lightly golden.

Add the egg noodles (or small pasta) and cook 6 to 8 minutes, stirring occasionally, until tender. Watch for the noodles to soften without turning mushy.

Season the soup with salt and pepper to taste. Finish with a final stir and taste for balance—finely diced (not shredded) chicken and a simple broth are the key.