Chicken Noodle Soup
2 Cans cooked chicken breast
2 Cans chicken broth
2 Cans cream of chicken soup
1 Large can evaporated milk
1 Stick butter
1. Cook first 5 ingredients until margarine melts, adding salt and pepper to taste.
2. Boil noodles until tender, then add to chicken soup.
The evaporated milk makes this more of a creamy soup. Delicious!
*Low-fat butter and low-fat cream of chicken may be substituted without a change in taste*
Original Recipe from the kitchen of: Mama June Maxwell