Creamy Chicken Noodle Soup

8 cups water

8 tsp chicken bouillon

¾ cup onion

¾ c – 1 c celery

2 cups carrots, diced

2-3 cups chicken, cooked cubed or shredded

8-12 oz homemade style noodles

1 can cream of chicken soup

¼ cup milk

Cook noodles in water with bouillon for 10-15 minutes while cutting other veggies.  Add veggies and cook all for 15 more minutes or until carrots are fork tender.  Add chicken, cream of chicken soup and milk and warm.  Serve with bread and salad.

Cornbread

1 cup cornbread

3 cups flour

1 cup sugar

4 tsp baking powder

2/3 tsp salt

1 1//3 cup milk

1 cup melted butter

4 eggs

In large bowl mix together dry ingredients.  In medium bowl, beat eggs, add milk and butter.  Pour all at once into dry ingredients.  Pour into greased 9x13 pan.  Bake 350 for  25-30 minutes until golden brown.