Hearty Chicken Noodle Soup

2 tsp. Chicken Soup Base, or 2 bouillon cubes
3 cups Chicken Stock
2 cups Chopped Carrots
2 cups Chopped Celery
3/4 cup Chopped Onion
2 cans Cream of Chicken Soup
1/2 cup Milk
2 cups diced chicken
2 1/2 cups Cooked Noodles
Salt and Pepper to Taste

Heat chicken soup base and stock together. Add carrots, celery, and onion, and simmer until Vegetables are tender. Add cream of chicken soup and milk. Thicken with roux as desired, then add cooked chicken and noodles. Add salt and pepper to taste

Serving Size: 2 1/2 quarts, or 10 1-cup servings