With one fairly major caveat: It's only quick and easy if you already have chicken stock in the freezer and leftover chicken in the fridge. (Otherwise, it's easy, but not quick.)
4-5 c. chicken stock
2 (cooked) chicken breasts, skin and bones removed
1 large onion (1-2 c. chopped)
3 largish carrots (2 c. sliced)
3-4 stalks celery (1-2 c. chopped)
1/4 - 1/2 lb. dried pasta
1 bay leaf
Bring stock to a boil; meanwhile, peel and chop carrots, onion, and celery. Cube chicken breasts. Once stock is boiling, add chopped veggies and bay leaf. Simmer for 10-15 minutes (until carrots start to be tender); add cubed chicken and dried pasta. Return to boil; boil for however long it says to on the pasta box.
Enjoy! Makes 4 servings.