Easy chicken soup recipe

I made up this recipe tonight, and my husband and I liked it.. Just in case you want to try creamy chicken noodle with vegetables soup by Pam, here’s the recipe:

4 boneless, skinless chicken thighs, boiled in 3  cups of water until tender

1 large box chicken stock

2 cups water

2 chicken with herbs and spices bouillon cubes

1/2 package frozen mixed vegetables (I used mixed green beans, green peas, corn, and carrots)

1/2 package medium egg noodles

1 tablespoon chopped onion (optional)

1 can condensed cream of chicken soup, any brand

1 cup of milk (I used 2%)

salt and papper to taste

In a saucepan, cook chicken until no longer pink, set aside (do not drain). In a large cooking pot, pour chicken stock, 2 cups of water, and 2 bouillon cubes. Bring to a boil. Add water used to cook chicken thighs (do not add chicken yet). Reduce heat to medium high. Add vegetables, onion, and egg noodles. Return to a boil and allow to cook until noodles are tender, stirring occasionally. Stir in cream of chicken soup and add one cup of milk. Stir well. Cut up cooked chicken in small pieces and add to mixture. Reduce heat, and allow to simmer about thirty minutes, stirring occasionally. Add salt and pepper, simmer five more minutes.