4 cups chopped cooked chicken (skinned before cooking and cooked without salt)
2 cups medium egg noodles, uncooked
1/2 teaspoon salt
1/2 teaspoon pepper
How to Make It
Combine first 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Add cream of chicken soup and remaining ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes.