Broccoli Chicken Soup

• 12 lb cooked diced chicken
• 2 (10 1/2 ounce) cans cream of broccoli soup (diluted, I like to use milk because it's creamier but water will work)
• 1 (4 ounce) can mushrooms (drained)
• 12 cup frozen crinkle cut carrot (thawed)
• 1 cup frozen broccoli, florrets (thawed)
• 1 cup uncooked shell pasta

1. Cook pasta according to package directions and set aside.
2. In a large soup pot pour in the cream of broccoli soup and stir well.
3. Heat on medium, uncovered and stirring often until it comes to a low boil.
4. Add the vegetables and chicken and return to boiling.
5. Turn heat to low and simmer about 5 minutes.
6. Add the pasta and turn off the heat.
7. Let stand for about 2-3 minutes, then stir well and enjoy!

chicken, cream of broccoli soup, mushrooms, carrot, frozen broccoli, shell pasta

Taken from www.food.com/recipe/broccoli-chicken-soup-86122 (may not work)