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Serves: 6
Season-Spring
Category: Soups & Stews
Submitted by Christi Perry, Denton TX
Spice it up...top with shredded Pepper Jack cheese.
2 to 3 cups chicken, cooked and shredded
1 (10 3/4-ounce) can Cheddar cheese soup
4 to 6 cups chicken broth
1 (8-ounce) package fine egg noodles
1 cup milk
Optional: shredded Cheddar cheese
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Combine all ingredients except cheese in a large stockpot; bring to a boil over medium heat. Reduce heat; simmer until noodles are soft. Spoon into bowls; sprinkle with cheese, if desired.
From "5 Ingredients or Less!" Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.
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