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Submitted by: Christi Perry from Denton, TX
Originally shared on the web 08/23/2017

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 cheese

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.