Cupofchickensoup_3 With Winter sticking her nose into Autumn's business, I found it necessary to bring out the big guns:  a delicious, stick-to-the-bones comfort food that warms from the inside out.

Gravy on this "cake"?  It's got to be the easiest recipe on the planet!


  • Souptacularbutton_24 cups cooked chicken (I used 4 breasts)
  • 5 cups broth (the residual from when I simmered the above)
  • 1 large or 3 small cans of Campbell's Cream of Chicken Soup
  • 16 ounces wide egg noodles
  • salt & pepper to taste

After chicken is cooled, shred or cut into cubes (I find texture is a matter of preference; I like cubes in this but shredded in Noni's Chicken Stew–go figure).

Cook noodles least amount of time according to package instructions.  Drain when done. 

Combine 5 cups broth with cream of chicken soup (I whisk to quickly remove the chunkiness–yuck!).  Add noodles and chicken, then stir til well mixed.  Simmer on stove until heated through.  Add salt and pepper to taste.



Click over to BooMama's who, with all the grace and charm of a Southern belle, is hosting one whale of a Souptacular/Crockpotalooza.  The name is as full as my stomach's gonna be! 🙂


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