2 lbs. chicken breast (4-5 large breasts)

2 lbs. garden rotini pasta

2 cubes chicken bouillon

1 - 26 oz. can cream of chicken soup

Salt and pepper

Garlic salt 

Place chicken in a crockpot and cover with water. Cook chicken breasts overnight on high. 

 

Remove cooked breasts and shred in a separate container. 

 

In a large stock pot add the chicken broth from the crockpot and add extra water to make the stock pot half full. Add the cream of chicken soup. Bring to a boil and add the pasta and bouillon. When pasta is al dente, add garlic salt, salt and pepper to taste. After making sure it’s seasoned properly, I add the shredded chicken. 

 

(Disclaimer: I like my soup with less liquid, but feel free to add more broth or water.)