|This photo is made with the dry egg noodles.|
49 1/2 oz can (6 cups) of chicken broth (you will need extra broth for the leftovers as it gets thicker the next day)
2-3 boneless/skinless chicken breast (or small rotisserie chicken)*see note
1 1/2 cups carrots, sliced
1 1/2 cups celery, sliced
1 cup onion, chopped
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried thyme (or 1 teaspoon fresh thyme)
12 oz Frozen Reames Home Style Egg Noodles (you'll find these in the frozen section) or 2 cups egg noodles**
1 can cream of chicken soup
1. Pour chicken broth into a large soup pot. Add chicken breast, carrots, celery, onion, pepper, and frozen Reames egg noodles. **If using regular dried egg noodles don't put them in yet. Bring to a boil, then turn down to medium, cook 20-25 minutes until chicken, vegetables, and noodles are done. Take chicken out of broth and set aside to cool enough to handle.
2. Now add a can of cream of chicken soup and **regular egg noodles if using. Stir well. Cook another 10 minutes on medium until thickened and bubbly. Cut up chicken into bite size pieces and add back into the soup (or add diced rotisserie chicken). If soup gets too thick for your liking, just add some extra chicken broth or water.
*If using rotisserie chicken, since it's already cooked, dice up all the meat and add to the soup at the end, before adding cream of chicken soup.
Hint: With the leftovers, you can add some chicken broth if it gets too thick.