Creamy Chicken Noodle Soup

-Tara Butler

6 c. water

3 chicken breasts

6 cubes of chicken bullion

2 c. chopped carrots

2 c. chopped celery

2 cans cream of chicken soup

1 c. evaporated milk
½ c. chopped onion
1 tsp. salt
¼ tsp. pepper

Boil chicken until tender, cube. In separate pan bring water to boil. Add bullion, carrots, onion, celery and noodles. When tender add cream of chicken soup, evaporated milk, salt and pepper. Stir in cubed chicken. (you can thicken if needed, but this is usually just right).