Recipe provided by Luke Brunson, Station 91 – Greenwood
- 1 large bag of boneless skinless chicken breasts
- 3 large cans chicken broth
- 1 family-size can cream of chicken soup
- 3 1-pound bags of egg noodles
- garlic powder or granulated garlic
Cut the chicken into roughly inch by inch pieces. Place the chicken broth and chicken in large pot and bring to a boil. Cook the chicken at a boil until done, approximately 15 to 20 minutes. Add garlic to the chicken while it’s cooking; just a couple tablespoons will do. Remove the chicken, place it in a bowl, and cover it. Add noodles to still-boiling broth and cook until done. (Use package instructions for time. If you find you’re running low on fluids and noodles are not done, just add a little water. Return the chicken to the pot and add the cream of chicken soup; stir well. Bring to boil and turn off heat. Let sit to thicken. “Goes great with green beans, mashed potatoes and a bread of choice,” Brunson said.
