2 lb. boneless chicken breasts
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can cream of mushroom soup
5-6 chicken bouillon cubes
1-2 tsp. salt
1-2 tsp. ground pepper
1 (12 oz.) pkg. Dutch egg noodles

Bring 6-8 cups water to a boil in large pot. Add in the chicken and the bouillon cubes. Boil chicken for 35 to 45 minutes or until done. Remove chicken and let cool, do not throw out water!

Add the cream of chicken and mushroom soups to the water with heat and stir. Add salt and pepper.

Shred chicken with fingers when cool enough and add all to the pot and stir. Let cook for 15 minutes.

Add noodles to the pot and cook for 20 to 30 minutes until noodles are done.

Note: You may have to add some more water to this while it finishes cooking. Goes great with mashed potatoes!

Submitted by: Brandon Bryant