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Submitted by: Christi Perry
from Denton, TX.
Originally shared on the web 02/07/2013
2 to 3 c. chicken, cooked and shredded
10-3/4 oz. can Cheddar Cheese Soup
4 to 6 c. chicken broth
8 oz. pkg. fine egg noodles, uncooked
1 c. milk
Optional: shredded Cheddar
Combine all ingredients except milk and cheese in a large stockpot, bring to a boil over medium heat. Reduce heat, simmer until noodles are soft. Stir in milk, spoon into bowls, sprinkle with cheese, if desired. Serves 6 to 8.