2 tsp chicken soup base, or 2 tsp bouillon cubes
3 C canned chicken stock
2 C carrots
2 C chopped celery
¾ C chopped onion
2 cans (10 ½ oz. each) cream of chicken soup
¼ C evaporated milk , or ½ C whole milk
2 C cooked diced chicken
2 ½ oz (about 4 cups) cooked noodles
Salt and pepper to taste
Heat chicken soup base and stock together. Add carrots, celery, onion, and simmer until vegetables are tender. Add cream of chicken soup and milk, then add cooked chicken and noodles. Add salt and pepper to taste. Makes about 2 ½ quarts, or 10 one-cup servings.
(I half this recipe for my family. For noodles, I use four handfuls of old fashioned (or homemade) noodles and start these cooking before starting on the rest.)
Delicious with french bread!