*Creamy Chicken Noodle Soup*

I read a few different recipes for chicken noodle soup on pinterest today, and this is what I came up with :-)  It makes quite a bit, so you can definitely plan for it to be leftover for your next days lunch or dinner.  And, best of all, this recipe is very easy to prepare!  I hope you enjoy!

Ingredients:
2 Tbsp Butter
2 cups chopped carrots (I used 4 whole carrots, shaved & sliced)
1 cup chopped celery
1 cup onion (I quartered mine)
8 cups chicken broth
1 1/2 cups skim milk
2 cans cream of chicken soup
16 oz. package egg noodles
1 rotisserie chicken (skin removed & shredded - or you can boil your own)
salt & pepper to taste

Directions: 
Prepare egg noodles according to package directions.
While your water is coming to a boil for the noodles, this will allow time to cut your veggies.
Melt butter in large soup pan on medium high.  Sauté  vegetables until soft, about 8 minutes.  Add chicken broth & bring to a boil for 10 minutes so that the vegetables are fully cooked.
Bring heat back down to medium.  Add in milk, cream of chicken soup and stir until smooth.
Gently add in cooked shredded chicken and egg noodles. 
Lastly, season with salt & pepper & bring to a simmer until ready to serve.