To make, place six cups of water in a large pot on stove and add one large, fully-cooked (I boil it) shredded chicken breast. Bring to boil. Add 1 28 oz. can Cream of Chicken soup, 1.5 teaspoons salt and 1 teaspoon black pepper. Stir. Add 8 oz. extra-wide egg noodles. Bring to a gentle boil and cook approximately 9 to 10 minutes until noodles are tender, stirring occasionally. You can sauté and add chopped onions, celery, carrots and mushrooms and it is really delicious!