4 Cup(s) chicken broth
6 Ounce(s) noodles, egg
1 Package(s) gravy, chicken
1/2 Pound(s) cooked shredded chicken breast
3/4 Cup(s) diced potato
3/4 Cup(s) sliced carrot
1/2 Cup(s) chopped celery
1/4 Cup(s) chopped onion, white
1 Can(s) soup, cream of chicken
Bring liquid to a boil. Add noodles.
Bring to a boil again.
Cover and let simmer 20 minutes.
Remove 2 cups of broth and mix with cream of chicken soup.
Add to noodles.
Add remaining ingredients.
Simmer or bake until vegetables are tender.
For beef pot pie, substitute beef and cream of mushroom soup.