Creamy Chicken Soup

Creamy Chicken Soup
By: Kaye Stice
1-3 c. Cooked Chicken or Roasted Costco Chicken Breasts
1/2 c. Diced Celery
1 c. carrots
1 Med. Onion chopped (about 1 cup)
2- 14 oz. Cans Chicken Broth
2 cans Cream of Chicken Soup
1 c. Half and Half
8 oz. Wide Egg Noodles

Simmer celery, carrots, and onions in chicken broth until barely tender. While vegetables are cooking, cook noodles and set aside.  Add the 2 cans c/chicken soup to veggies. Add half and half.Stir carefully with wire wisk. Carefully stir in chicken and drained noodles.  Heat together and serve.