2 cubes bullion
3 c. water from boiling chicken
2+ c. chopped carrots
1 c. chopped celery
¼ c. chopped onion
2 cans cream of chicken soup
½ c. Evaporated milk
2 c. cooked, diced chicken
2 c. egg noodles

Boil chicken and set aside, reserve 3 c. water and boil vegetables in until tender (20 min.). Add canned soup, milk, chicken, and noodles. Cook until noodles until tender, about 15 min.