This was excellent. Even better the next day. Although I did change it up a bit. Started by softening some onion, carrots and celery in butter. Then added the broth and seasonings. Let that come to a boil. Then I added wide egg noodles instead of the frozen, reduced the heat and let them soften and soak up the broth. While that was working I browned the chicken breasts in olive oil, seasoning them with a little salt, pepper and garlic powder. Once the noodles had soaked up most of the broth I added the creamed soups. And finally added the browned chicken breasts cut up bite sized. Stirred it all up and let it simmer for another 10 minutes.
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