3 c. water
1 can chicken noodle soup
1 can cream of mushroom soup
1/2 c. sliced, pared carrots
1/4 c. sliced celery
1/4 c. chopped green pepper
1 (5 or 6 oz.) can boned chicken, diced
3 c. light or table cream

Heat water to boiling in a large saucepan. Stir in soups, then carrots, celery, and green peppers. Heat to boiling; simmer 10 minutes. Stir in chicken and cream; heat very slowly just until bubbly. Serve in a bowl with your favorite cracker.