Step 1

Add broth, water, melted butter, salt and remaining spices to a large pot or dutch oven then mix well.

Step 2

Place chicken breasts into broth, cover, then heat over medium heat until broth starts to boil. Reduce heat to low then continue cooking, covered, for 30 minutes. Remove chicken from broth to cool.

Step 3

Once chicken is cool, cut into bite-sized pieces or shred with two forks; set aside.

Step 4

Add cream of chicken soup to broth then whisk until smooth. Bring to a boil then add egg noodles and chicken.

Step 5

There’s no need for all the noodles to be submerged as they will sink into the broth as they cook and soften. Once simmering, reduce heat to medium, cover then cook for 2-5 minutes or until the noodles are approximately halfway done (too firm to eat but can be bent in half without breaking).

Step 6

Turn off the burner, keep covered, then let the pot rest until noodles are done and sauce has thickened a bit. The amount of time needed for the noodles to finish cooking can range from 5 minutes to 20 depending on the size, thickness, quality, variety, etc. of the noodles.

Step 7

Add broth, water, melted butter, salt and remaining spices to a large slow cooker then mix well.

Step 8

Place chicken breasts into broth, cover, then cook on Low for 5-6 hours or High for 2-4 hours. Remove chicken from broth to cool.

Step 9

Increase crock pot temperature to High (if not already set there) and cover while chicken cools.

Step 10

Once chicken is cool, cut into bite-sized pieces or shred with two forks. Add chicken and uncooked noodles to crock pot.

Step 11

Gently stir to coat noodles. Cover then continue cooking for 20-40 minutes or until noodles are done, gently stirring once or twice to ensure the noodles cook evenly.