Quick Chicken Soup

By: Jennifer Wallace

1 can cream of chicken soup
2½ cans water
1¼ c. selected veggies (corn, peas, carrots, celery, broccoli), diced thinly
1 (10¾ oz.) can condensed chicken noodles soup
½ can milk
¾ c. thin egg noodles, (optional)

Directions:
Whip the cream of chicken soup with the water and bring it to a boil, string it. Once it starts to boil stir in the vegetables. Stir it occasionally. When the vegetables start to become tender, pour in the chicken soup and milk. Reduce the heat to medium and stir it for about 4 minutes.

Note:
If you want more noodles in the soup add in ¾ c. thin egg noodles, after you add the vegetables.

Servings:
Makes 10