Vegetable Chicken Soup

3 Quarts water
2 Large carrots, sliced
1 Cup onion, chopped
3 Celery ribs, sliced
2 Cups fresh broccoli florets
2 Cups fresh cauliflower, in bite size pieces
2 Garlic cloves, minced
3 Tablespoons chicken bouillon granules
3 Tablespoons picante sauce
3/4 Teaspoon dried thyme
3/4 Teaspoon dried basil
1 Teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 Teaspoon cayenne pepper, optional
2 Cups chicken breast, cooked & cubed
3 1/2 Cups egg noodles, cooked & drained

In a large soup kettle, combine the water, carrots, onion and celery. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender.
Add the broccoli, cauliflower, garlic, bouillon, picante sauce and seasonings. Cover and simmer for 20 minutes or until broccoli and cauliflower are tender.
Add chicken and noodles. Cover and simmer for 5 minutes or until heated through.