Saute chopped carrots in a little oil or butter for 5 minutes.

Add 12 Cups of chicken broth and bring to a boil.

Add 2 chicken breasts and cook until no longer pink. Remove from pan, shred and set aside.

Add 2 cans Cream of Chicken soup and stir or whisk until smooth.

Add egg noodles and chicken and simmer until noodles are tender. Add as many noodles as your family perfers.

Add salt and pepper to taste and serve hot!