Begin by preheating a heavy-bottomed pot over medium-high heat. Add the unsalted butter and allow it to melt completely. Lightly season the chicken breasts with kosher salt and freshly cracked black pepper. Once the butter is hot, sear the chicken breasts for approximately 3 to 5 minutes on each side until a golden crust forms. Remove the chicken from the pot and set aside.

Add the finely chopped onion to the same pot. Cook for 3 to 4 minutes or until the onion is soft and translucent, stirring occasionally to prevent sticking or browning.

Return the seared chicken to the pot and pour in the chicken broth to deglaze the bottom, scraping any flavorful bits. Bring the broth to a gentle simmer, reduce the heat to low, and cover. Allow the chicken to simmer for 8 to 10 minutes or until it is fully cooked and shreds easily with a fork. Remove the chicken from the pot and shred using two forks.

Add 1 cup of water to the broth. Bring the mixture to a low boil. Add the frozen Reames egg noodles directly into the pot and cook for approximately 15 minutes, stirring occasionally to ensure the noodles cook evenly and do not clump together.

Stir in the shredded chicken, cream of chicken soup, cheddar cheese soup, granulated garlic, paprika, and cayenne pepper. Mix thoroughly to combine all ingredients and continue to simmer over low heat until the mixture is thickened and creamy, approximately 5 minutes. Adjust seasoning with additional salt and pepper to taste.

Ladle the finished soup into bowls and serve hot. This dish pairs well with bread, a light salad, or steamed vegetables.