Semi Creamy Chicken Noodle Soup

Since Kels already posted a creamy chicken noodle soup recipe I wasn't sure if I should include this. But I think it is different enough to add. It's not very creamy, but it not a clear broth either. I really like the addition of dried basil.

1 lb boneless skinless chicken breast (or you can skip the boiling and just shred rotisserie or leftover chicken)
5 carrots, sliced
4 stalks celery, sliced
1 onion, chopped
2 quarts water (8 cups)
4 chicken bouillon cubes (or 4 tsp granules)
1 can cream of chicken soup
1 tsp dried basil
pepper to taste
1 cup frozen peas
1 package frozen homemade egg noodles

Boil chicken in water for about 20 minutes. While chicken is boiling cut up all your veggies. Remove chicken from water and add veggies and bouillon. Boil for 15-20 minutes. While veggies are boiling shred or cut chicken into small pieces. Add chicken, soup, basil and pepper into water and bring back to a boil. Add frozen noodles and peas. Cook for an additional 5-10 minutes.