Lion House Creamy Chicken Noodle Soup

2 chicken breasts
5 c. chicken broth
1 c. chopped carrots
1 c. chopped celery (optional)
1 c. frozen peas
1 c. potatoes, diced
½ c. chopped onion
2 cans cream of chicken soup
1/4 c. evaporated milk or ½ c. whole milk
8-12 oz uncooked egg noodles (homestyle)
salt and pepper to taste

Boil, then shred chicken. Heat broth, add carrots, celery, potatoes, onions, and noodles. Simmer until veggies and noodles are tender. Add cream of chicken soup, milk, salt, pepper, peas and shredded chicken. Simmer until heated through and ready to serve.

from: Dinner's Ready, adapted from Lion House