Chicken and Dumpling Soup

This soup is creamy and packed full of chicken and dumplings.  This has to be the easiest soup recipe ever!

49 1/2 oz can of chicken broth
2-4 frozen boneless/skinless chicken breast
1 1/2 cups carrots, sliced
1 1/2 cups celery, sliced
1 cup onion, chopped
1/8 teaspoon pepper
12 oz Reames Home Style Egg Noodles
(you'll fine these in the frozen section by the frozen pasta)
1 can cream of chicken soup




1. Pour chicken broth into a large soup pot. Add frozen chicken breast, carrots, celery, onion, pepper, and egg noodles. Bring to a boil, then turn down to medium, cook 20 minutes or until chicken is done. Take chicken out of broth and cut up into bite size pieces.
2. Return chicken to soup and add can of cream of chicken soup. Stir well. Cook another 15 minutes on medium until thickened and bubbly.  If soup gets too thick for your liking, just add some extra chicken broth or water.



Hint: With the leftovers you can add some chicken broth if it gets too thick.