Cheesy Chicken Noodle Soup - cooking recipe

Ingredients

1 c. cream of onion soup
1 cube chicken bouillon dissolved in 1 c. water
1/2 c. milk
1 c. grated sharp Cheddar cheese
1 Tbsp. dry sherry
1/4 tsp. ground nutmeg
1/2 c. frozen English peas
2 to 3 chicken breasts, cooked and cubed
vermicelli (as much as you want)
1 c. milk or water (to give it liquid)

Preparation

Combine soup and bouillon in a saucepan, whisking to blend. Add all ingredients with chicken and noodles added at the very end.
Garnish with parsley.
Can be made ahead and reheated but do not boil.