In a 12" Dutch oven, mash up the garlic and sauté it lightly in the olive oil. (Do not burn)
Season the chicken breasts, add to the garlic and cook for 8-10 minutes.
Add the chicken stock, cover and place Dutch oven over 12-16 briquettes and allow to cook for 30-40 minutes.
Cook the noodles according to package directions - but halve the cooking time.
Drain the noodles and reserve the excess water.
Spoon the noodles into the Dutch oven and pour the soup over the top and mix in (Do not dilute the soup).
Return to the coals and continue cooking for 15-20 minutes.
Note: Add 1-2 cups of water from cooking the noodles if original liquid has cooked off and mixture is too thick. This will keep the bottom from scorching.
Adapted from: Cee Dub's, Dutch Oven and Other Camp Cooking by C. W. "Butch" Welch