Creamiest chicken noodle soup EVER!

This soup was SO good.

Ingredients:
left over rotisserie chicken OR 2 large chicken breasts (we used the lemon pepper rotisserie chicken)
2 chicken bouillon cubes
2 stalks celery, chopped
1 small onion (we only used onion flakes because of who was eating the soup)
2 qts broth (we used two cans of chicken broth plus filled up with water until it covered the chicken)
1 can undiluted cream of chicken soup
2 c. uncooked egg noodles
1 tsp salt
2 whole carrots chopped

Boil chicken in broth, water and bouillon until chicken is tender enough to almost fall off the bone, you will need to pull some off.

Dice celery, onion and carrots. After the chicken is done boiled, drain out the broth into a bowl and separate chicken from the bone. Once separated put chicken back into the pot and add the broth from the bowl. Add the celery, onion and carrots along with the undiluted cream of chicken soup, egg noodles and salt. I found that it needs some pepper, so for pepper lovers out there, add some pepper to taste.