Hearty Chicken Noodle Soup

When I make creamy chicken noodle soup, the is the recipe I look for.  I've misplaced my hand-written recipe, but found the recipe in a file on my computer.  So, now I'm putting it here so it will hopefully be easier to find next time I want it.  :)

2 teaspoons chicken soup base

3 cups chicken soup stock

2 cups chopped carrots

2 cups chopped celery

3/4 cup chopped onion

2 cans cream of chicken soup

1/4 cup evaporated milk or 1/2 cup whole milk

Roux

2 cups cooked diced chicken

2 1/2 ounces (about 4 cups) egg noodles, cooked

Salt & pepper to taste

Heat soup base and stock together.  (I usually use 3 cups water and 5 teaspoons Better than Bouillon Soup Base.)  Add veggies and cook until tender.  Add cream soups and milk.  Thicken with roux as desired.  (I rarely use the roux.)  Add cooked chicken and noodles.  Add salt and pepper to taste.  

Roux:

Mix 1 cup flour and 1/2 cup butter or margarine together until well blended.  Sore in refrigerator.  When ready to use add to hot liquid a little at a time.  Stir constantly until the preferred consistency is reached.

Yield:  10 1-cup servings