Chicken Noodle Soup

• 6 c. water
• 1 box chicken noodle soup starter
• approximately 1 c. finely diced potato (2 small or 1 large)
• 1/2 c. finely diced onion
• approximately 2 c. wide egg noodles
• 1/2 tsp. black pepper
• 1 tsp. salt
• 1 (10 1/2 oz.) can cream of chicken soup
• 1 (10 1/2 oz.) can chicken noodle soup
• 1 medium stewed chicken

1. Bring the water to a boil in a 6 to 8-quart saucepan.
2. Add the next 8 ingredients.
3. Mix well; continue cooking over medium heat. Add meat from the chicken (meat should be boned, skinned and veined).
4. Soup is better if the beginning 6 cups water is broth from stewing the chicken.
5. Extra can of soup may be added to stretch recipe.
6. Cook for approximately 30 minutes, until noodles and vegetables are done.
7. Makes approximately 10 to 12 servings.

water, starter, potato, onion, wide egg noodles, black pepper, salt, cream of chicken soup, chicken noodle, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=875672 (may not work)