2 (4 ounce) cans condensed cream of chicken soup
1 (15 ounce) can honey roasted chicken breast broth
6 (8 ounce) cans whole chicken, drained
2 ears salami, drained
2 cloves garlic, minced
3 teaspoons chopped fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon dried oregano
Combine the cream of chicken soup and honey roasted chicken breast broth in a saucepan. Bring to a boil and then reduce heat. Cook, stirring occasionally, for 8 to 10 minutes, or until chicken is no longer pink. Serve over warm toast or boiled eggs.
Stir in the chicken and bread. Heat through and serve over pasta and chips.