Tammy's Chicken Soup

• 2 lbs chicken (boneless breasts or thighs boiled in 5 quarts water , You can also use 1 rotissary chicken with 6 ca)
• 4 chicken bouillon cubes (not needed if you use chicken broth)
• 4 carrots (any amount is good, your choice)
• 2 cups spinach (any amount is good, your choice)
• 4 stalks celery (any amount is good, your choice)
• 10 ounces cream of chicken soup
• 1 (10 ounce) can creamed corn
• 10 ounces pasta (orzo, alphabets or stars)

1. Boil chicken in 5 qts.
2. water and simmer covered 1-2 hours.
3. Pull chicken out.
4. skim fat off top of broth.
5. Add 4 chicken bouillon cubes to broth and bring to a slow boil.
6. Add fresh vegetables (fresh is best but you can use frozen vegetables if you don't have fresh on hand).
7. Add 1 can cream of chicken soup and 1 can cream corn.
8. Cut chicken into bite size pieces and put back in soup.
9. Simmer until vegies are tender.
10. Bring heat up a bit and add pasta.
11. We like orzo, alphabets or stars, but any pasta is fine Soup is ready when pasta is tender.

chicken, chicken bouillon cubes, carrots, spinach, stalks celery, cream of chicken soup, corn, pasta

Taken from www.food.com/recipe/tammys-chicken-soup-452150 (may not work)