This recipe is an oldie but goodie. I think the best part of this recipe is its versatility.
The possibilities for modifications are endless! For example, one member of my family adds broccoli to the soup. Another adds peas. You could add several different vegetables and get a completely different dish! I personally like it plain Jane! But that’s just me.
- 1 lb. boneless, skinless chicken breasts (or however much you want – I use 2 chicken breasts because my family doesn’t want a lot of chicken)
- 3 chicken bouillon cubes
- 1 can chicken broth (I’ve made the broth using chicken bouillon but I think it tastes better if you actually buy a can of chicken broth – it gives the soup more flavor)
- 1 can cream of chicken soup
- 1 pkg. Reames frozen egg noodles (I used a 24 oz. package)
Boil chicken in water (enough water to cover the chicken) along with chicken
bouillon cubes until the chicken is tender, about 20 minutes. Remove chicken but save the water – you’ll use that in the next step; cool chicken (you don’t have to cool it
before you cut it if you don’t want to) and cut into bite-size chunks. Set aside.
While chicken is cooling, add one can chicken broth and one can cream of chicken soup to the chicken bouillon mixture in the pan. Whisk until well blended. Add noodles and cook
according to package directions. Add chicken.
NOTE: The amount of water used to boil the chicken determines whether the soup will be a thicker consistency or a thinner consistency. My family likes the soup thicker. If you
want it thinner, like chicken noodle soup, you might need to add water when you add the noodles.
My Grandma makes this with a lot of broth and serves it over mashed potatoes.