Creamy Chicken Noodle Soup

Martha

3 cups water                                                                2 cups chopped carrots

3 tsp. chicken bouillon (or 3 cubes)                            2 cans cream of chicken soup

1 cup chopped onion                                                   ¼ cup evaporated milk (optional)

2 cups chopped celery                                                 ½ cup milk

Cook onion, celery, and carrots until tender.  Add soup and milks.  Cook 4 chicken breasts and cut up.  Cook 3-4 cups noodles (egg or homemade).  Mix all together.  Add frozen peas just before serving.