Advance Preparation

1. In advance, measure noodles
 into a baggie:
   • 3 c. soup noodles

2. Combine ingredients into a baggie:
   • 2 chicken bouillon cubes

   • ½ c. dried celery
   • ½ c. dried peas

   • ⅓ c. dried onion

   • ⅙ c. instant milk
3. Place in a large baggie:
   • 2 cans (10 oz.) chicken
   • 1 can (14.5 oz.) carrots
   • 2 cans (10 oz.) cream of chicken soup

   • the bag of ingredients (from a previous step)
   • the bag of noodles
 (from a previous step)
4. Add a label “Requires water to cook noodles and 2 c. water for the ingredients.” to the large bag.

Cooking Instructions

1. Bring water to a boil and cook noodles.
   • water
   • 3 c. soup noodles

2. Combine chicken, carrots, cream of chicken soup, spices, and desired quantity of water with the cooked noodles:
   • 2 cans (10 oz.) chicken (do not drain)
   • 1 can (14.5 oz.) carrots (do not drain)

   • 2 cans (10 oz.) cream of chicken soup

   • the bag of spices
     • 2 chicken bouillon cubes

     • ½ c. dried celery
     • ½ c. dried peas

     • ⅓ c. dried onion

     • ⅙ c. instant milk
   • 2 c. water
3. Simmer.