Creamy Chicken Noodle Soup

Boil in water and chicken broth: 2 c. chopped celery
1 lb. chopped carrots 1 medium onion, diced
2 tsp. chicken bouillion
(season with salt, pepper, parsley, thyme)
Cook until tender.

In large pot add:
2-4 chicken breasts, cooked and cubed
above vegetable mixture
2 cans chicken broth
3-4 cans cream of chicken soup
Bring to a boil
Add egg noodles (I prefer the homemade style pasta)
Simmer until noodles are cooked.
*If noodles absorb too much liquid, add water/broth until soup is consistency you like

This is a thick soup, so it works great in bread bowls.