2 to 3 cups chicken, cooked and shredded
1 (10 oz.) can cheddar cheese soup
4 to 6 cups chicken broth
1 (8 oz.) pkg. fine egg noodles, uncooked
1 cup milk
cheddar cheese, for sprinkling (optional)

Combine all ingredients except milk and cheese in a large stockpot, bring to a boil over medium heat. Reduce heat, simmer until noodles are soft.

Stir in milk, spoon into bowls. Sprinkle with cheese, if desired.

Submitted by: Judy Brannock