Curried Chicken Noodle Soup

In a large stock pot over medium-high heat saute onions and carrots in olive oil until they begin to soften, about 2 minutes. Sprinkle salt on chicken breasts and add them to the pan. Allow the chicken breasts to brown on one side before flipping to brown the other. When both sides are browned, add lemon pepper, curry powder and water and bring to a boil. Cover and cook over medium-low for 20 minutes, until the chicken is cooked through and shreds easily. Shred chicken and add milk, corn and egg noodles. Continue to cook until egg noodles are cooked through. Taste for salt and pepper.