2 tsp. chicken bouillon
6 cups chicken soup stock
2 C. chopped carrots
2 C. chopped celery
3/4 C. chopped onion
2 Cans cream of chicken soup
1/2 C. milk
2 C. Cooked Chicken
4 C. uncooked noodles
salt/pepper to taste
Boil chicken in water. Pull out and pull chicken into chunks. Add veggies, cream of chicken soup, and noodles to stock. Cook until veggies are tender. Add Milk. Serve with whole wheat bread.
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