1 frying chicken
1 lb. elbow macaroni
1 can cream of chicken soup
Salt and pepper to taste

Boil chicken on top of stove until well done. Take chicken out of pot, leaving broth. While chicken is cooling, cook macaroni in the broth until done. Add water, if necessary. While this is cooking, debone chicken and cut into bite size pieces. Stir the chicken and both cans of soup into the macaroni/broth mixture and let sit approximately 5 minutes and serve.