Ingredients
- 1 (26 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of celery soup
- 3 (14.5 ounce) cans low sodium chicken broth
- 2 cups diced, cooked chicken breast meat
- or Grocery Store Broiled Chicken
- 2 teaspoons onion powder
- 1 teaspoon seasoning salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper
- 1/4 teaspoon celery salt
- 2 (12 ounce) packages frozen egg noodles
Directions
1. In a large pot, mix the cream of chicken soup, cream of celery soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 30 to 40 minutes.