Quick one pot Chicken and Noodles
Whole rotisserie chicken shredded or 3 large chicken breasts
4 cups chicken broth
1 cup water
2 cans cream of chicken soup
1/2 cup (1 stick) butter
1/2 bag frozen carrots
1/2 tsp salt (1 tsp if using unsalted butter)
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 Tbsp parsley
1 12 oz bag egg noodles
If using chicken breasts fry them until done in a 5 qt pot with a couple Tbsp olive oil. Remove and shred, or shred whole rotisserie chicken.
Bring chicken broth to a boil, then simmer in 5 qt pot (I made mine with bouillon cubes), add butter and all seasonings, whisk in both cans cream of chicken soup, add frozen carrots, shredded chicken, and egg noodles. Boil 5 min, then turn down to simmer about another 15-20 min until egg noodles are done.
I serve this with French bread. You can add other veggies like peas, broccoli, or celery if you’d like 
. I’ve seen similar recipes use cream of mushroom soup instead of cream of chicken but I’ve never tried it.
If you choose to use chicken breasts, cook them in the 5 qt pot, then after they’re done use the same pot for your broth.
This makes about 5-6 servings. You can always cut everything in half if needed
