Chicken Soup - cooking recipe

Ingredients

2 boiled/baked and cubed chicken breasts
1 can chicken broth or equivalent homemade
1/2 can condensed milk (not light)
1 medium onion, chopped
2 to 3 stalks celery, chopped
2 to 3 carrots, cut in 1-inch lengths
3 to 4 peeled and quartered red potatoes
salt and pepper to taste

Preparation

Saute onion and celery until limp, but not brown.
Add broth, potatoes and carrots; simmer until tender.
If necessary, add a little water.
Add cubed chicken; simmer about five minutes to heat chicken; stir gently to avoid breaking up chicken.
Add milk and simmer approximately five more minutes, but do not boil. Serve immediately or reheat from refrigerator, but do not freeze. Great with cornbread and a garden salad.