2-3 Chicken Breasts or 1 Rotisserie Chicken (I just use however much of it I'd like)
1/2 Cup each of diced Celery and Carrots (I add way more carrots)
1 medium Onion chopped (about 1 cup)
2- 14 oz. cans Chicken Broth
2 cans Cream of Chicken Soup
1 Cup Half & Half
8oz. package of Wide Egg or Homestyle Noodles
Simmer celery, carrots and onions in chicken broth until barely tender.
While vegetables are cooking, cook noodles and set aside.
Add the cans of Cream of Chicken Soup to the veggies. Add Half & Half and stir carefully with wire whisk. Add chicken and noodles. Serves 6