Creamy Chicken Noodle Soup
3 – 4 cups of cooked chicken, save broth
1 can each of cream of mushroom and cream of chicken
12 – 16 oz bag of egg noodles
bag of frozen mixed veggies
Use saved broth and add enough water to make about 10 cups or more. Bring to boil in large stew pot and add noodles to cook until tender.
Add soups, chicken and vegetables bring to boil again, then simmer 20 – 30 minutes.
Add salt and pepper and serve with crackers, biscuits or rolls.