Ingredients

The following ingredients have 6 Servings
  • 2 (32 ounce) cartons chicken stock
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 pound boneless chicken ((breast, thighs or tenderloins))
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 10.5 ounce can cream of chicken soup
  • 3 cups water
  • 3 cups egg noodles, (uncooked)
  • salt and peppe,r (to taste)

Instruction

  • In a large stock pot, pour in chicken stock, seasonings (poultry seasoning, garlic and onion powders) and chicken. Give it all a good stir.
  • Cover and cook on medium to medium-high heat for about 20-25 minutes (or until chicken is cooked through.
  • Once chicken is cooked, using tongs, take chicken out of pot and shred it using two forks (be careful, the chicken will be very hot).
  • Pop the shredded chicken back into the stock pot.
  • Then add chopped veggies and cream of chicken soup and stir well.
  • Add water and noodles and stir again.
  • Cover and cook on medium heat for about 15-20 more minutes until veggies are tender and noodles are soft.
  • Give it a taste test. I usually find I need to add salt and pepper. I usually add 1/2 Tablespoon kosher salt and a teaspoon of fresh black pepper.
  • Then serve.