A chicken and noodles recipe passed down from an aunt delivers a pot of soup in about 30 minutes, relying on canned broth, condensed soups and frozen egg noodles rather than a from-scratch stock. The dish yields six servings and is described as easy and fast, with 10 minutes of prep and 20 minutes of cooking.
The ingredient list calls for three 14.5-ounce cans of chicken broth, one 26-ounce can of condensed cream of chicken soup, one 10.75-ounce can of condensed cream of mushroom soup, 2 cups of diced cooked chicken breast meat, 2 teaspoons of onion powder, 1 teaspoon of seasoning salt and ½ teaspoon of garlic powder. Two 9-ounce packages of frozen egg noodles complete the recipe.
How the Soup Comes Together
The broth, both condensed soups and the diced chicken go into a large pot and are seasoned with the onion powder, seasoning salt and garlic powder. 
The mixture is brought to a boil over high heat, then the frozen noodles are stirred in. 
The heat is reduced to low and the soup simmers until it reaches the desired consistency, which the recipe sets at 20 to 30 minutes. 
It is served hot.
Each serving contains 504 calories, 20 grams of fat, 55 grams of carbohydrates and 27 grams of protein, according to the nutrition facts provided with the recipe.
Editorial Notes