2 cans cream of chicken soup
1 can English peas, drained
1 can carrots, drained
2 pkg. Herb of Chicken bouillon
1 to 2 tbsp. diced onion (optional)
4 chicken breasts, boiled and diced

In large pot, add soup, peas, carrots, onions, chicken bouillon, diced chicken and 1/2 cup water. Stir well. Cover and simmer for 20 minutes. Add salt and pepper to taste. Serve over biscuits, egg noodles, rice or toast.