1In a medium saucepan, combine 2 Cups of Chicken Broth and 4 Cups of Water. Bring to a boil.
2In a separate, small pot over medium heat melt 5 tablespoons of butter and cook until brown in color.
3Add 10 oz. cream of chicken to the butter and stir well. Add the chicken base and stir until dissolved.
4Add this mixture to boiling water and broth. Stir until combined.
5Add 12 oz. of Noodles and gently stir.
6Drain the can of chicken and add to the noodle mixture breaking the chicken up as you stir. Bring the mixture to a boil again, cover the saucepan with a lid and turn the heat off. Do not remove the lid for 30 minutes.