In a large pot (2 gallon) cover all chicken breasts with about 4 inches of water. Add 4 chicken bouillion cubes or you may use Chicken Stock. If you use chicken with skin and bones, bouillion cubes will not be needed. Boil until done fully, about 30 minutes.
Remove all chicken and turn heat down to simmer on water or chicken stock. With two forks pull chicken breasts all apart. Remove all skin and bones if used. Put all chicken back in water.
Add all cans of soup, clean cans with a small amount of water and also put in pot. Stir until soup has dissolved. Add 1 tablespoon of salt, 1 tablespoon of black pepper, and 1/2 teaspoon of red cayenne pepper. Bring to a slow boil, then add all noodles. Turn heat down and let simmer for about an hour or until noodles are done. You may need to add more water depending on how thick you want your soup to be. Noodles will take up water fast.