2 teaspoons chicken soup base(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 122)
3 cups chicken stock
1 cup dried carrots (2 cups fresh carrots, diced)
1 rib celery
1 can cream of celery soup
1/2 cup peas
2 tablespoons dried onion (3/4 cup chopped fresh onion)
2 cans cream of chicken soup
1/2 cup milk
2 cups chicken, cooked and diced
6 potatoes diced
Simmer until vegetables are tender.
Testing comment: Add more milk for desired consistency. Also can add cheese powder for a cheesy flavor.