Doubly Good Chicken Soup for the Soul

Its been over a year since I posted any new recipes here and thought it was about time to get back to it. One of the things I recall fondly about Navy Chow is that we always had soup. Most of the time the Night Baker on that sewer pipe forgot to bring it in after Midrats and it was still there in the morning. This was one of my personal favorites. Its called Double Good Chicken Soup. Simplified, its 1 can of each soup, the requisite amount of water/milk for each can and a little nutmeg.
I had it - You got it.
Mark

Ingredient

Measure
1 gal 3-1/8 qts SOUP,CONDENSED,CREAM OF CHICKEN
1 gal 3-1/4 qts SOUP,CONDENSED,CHICKEN WITH RICE
2 cup MILK,NONFAT,DRY
2 gal 3 qts WATER
1/8 tsp NUTMEG,GROUND

Method
1 Add soups to steam-jacketed kettle or stock pot; mix well.
2 Reconstitute milk; stir into combined soups.
3 Add nutmeg; mix well.
4 CCP: Internal temperature must reach 165 F. or higher for 15 seconds. DO NOT BOIL. CCP: Hold for service at 140 F. or higher.