Quick and Easy Chicken Veggie Soup

Ingredients:

1 can cr. of mushroom soup

1 cup milk

2 chicken breasts

1 bag frozen veg. mix

1 tsp. ranch

1 tsp. pepper

1 tsp. Italian Seasoning

¼- ½ lb. noodles

**optional: parmesan cheese

Directions:

Put on a pot of water to boil.

Cut chicken breasts into bite size pieces and cook in a frying pan with a little water. Season with salt and pepper, ranch and Italian seasoning.

Add noodles to boiling water  and cook noodles. In a separate, bigger pot, heat cream of mushroom soup, milk and frozen vegetables (do not boil). Add chicken and noodles. Serve.