Creamy Chicken Noodle Soup

Ingredients

• 2 large carrots chopped
• 2 stalks celery chopped
• 21.5 ounce campbell's® condensed cream of chicken soup fat free 98% canned Regular or
• 1 cup meat from a rotisserie chicken cubed cooked
• 1 cup extra wide egg noodles cooked
• 2 cups milk 
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• sauce pan

Directions

1. Heat oil in 3-qt. saucepan over medium heat.
2. Add carrots and celery and cook until tender.
3. Stir soup and milk into pan.
4. Heat to a boil.
5. Add chicken and noodles. Reduce heat to low. Cook and stir for 5 min. or until vegetables are tender.