So, I'm kind of a Campbell's girl. Making homemade soup does not make my To Do list very often or actually ever. I do make Taco Soup, but that is opening cans and most anyone can do that. I went through a brief period of can opener impairment. Once I got the Pampered Chef manual can opener, I had some success. Please never get me an electric can opener. It violates my principle of having another thing on the kitchen counter. I have to have room for piles of baby things after all...not to mention the weeks of mail and the coupons that somehow never make it to the store. So, I had made chicken and dumplings a day or so ago. We had a lot of extra soupy type matter leftover. My husband suggested getting some egg noodles and trying to make chicken noodle soup. The thought never would have crossed my mind. As I said, I am a Campbell's Soup girl. So I baked a couple of chicken breasts (bone-in), because my big pot was full of leftover soupy stuff and I didn't have another pot that would contain them. I heated the soupy stuff and added carrots, celery (despite my better judgement), and no egg egg noodles. Why did I go with no egg egg noodles? They were very cheap. After the chicken breasts finished baking, I ripped them apart and put them in the soup. Please do not tell my husband that I ate the crispy skin part and failed to save him any. It would have been cold and nasty by the time he got home anyway. After all that, we now have about 14 gallons of wonderful chicken noodle soup. I think this one was a success. I will recommend the product in the photo above. It is called Better than Bouillon. I plopped a couple of spoonfuls in the pot, and we had a rich chicken flavor in the soup. Nice job Southeastern Mills.