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.