Hearty Chicken Noodle Soup

• 2 to 3 Diced Chicken Breasts (you could also use Turkey)
• 6 to 10 Sprigs of Fresh Dill
• 10 to 12 sliced Baby Carrots
• 2 Rings of an onion, diced
• 10 oz Diced potatoes ( i used breakfast potatoes)
• 6 oz Bag of egg noodles
• 8 to 10 diced Baby Bella mushrooms
• 1 can Condensed Cream of Chicken soup
• 1 quart Chicken Stock
• 24 oz (about) of water

1. Boil chicken stock and water...then add noodles and dill.
2. Boil noodles til soft.
3. DO NOT DRAIN.
4. This is your base.
5. (Season with salt and pepper,if desired)
6. Saute chicken in olive oil until cooked through.
7. (Season to taste,i like to use salt,pepper,cayenne and ginger)
8. Saute carrots.onions.
9. and baby Bella's in a saucepan with butter until cooked through.
10. Saute potatoes in saucepan with butter /evoo until heated through and golden.
11. After noodles are soft and cooked...add cream of chicken soup.
12. Stir and incorporate.
13. Add cooked carrots.onion.potatoes and mushrooms.
14. Let simmer for about 10 minutes and heat through.
15. Enjoy!

chicken breasts, dill, carrots, onion, potatoes, egg noodles, bella mushrooms, condensed cream, chicken, water

Taken from cookpad.com/us/recipes/474101-%E2%99%A1hearty-chicken-noodle-soup (may not work)