Creamy Chicken Noodle Soup... so good.

I love this recipe. It is like the Lion House Chicken Noodle Soup. My kids loved it, and Griffin even broke his yogurt diet to give it a try!

Ingredients:
2 Tbsp. chicken soup base
6 cups canned chicken stock (broth
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 cans (10 1/2 oz. each) cream of chicken soup
1/4 cup evaporated milk or 1/2 cup whole milk
Roux (equal amounts of flour and butter used to thicken). (I don't even use roux. It is thick enough without it.)
2 cups cooked diced chicken (sometimes I use a can of chicken)
2 1/2 oz. (about 4 cups) cooked noodles ( "Country Pasta, homemade style egg pasta" from Costco is good. It's like homemade.) or
I make my own, and it's pretty easy.
1 Tbsp. cold water
1 egg
Mix together and add about 1 cup of flour. Roll out on floured surface and cut into strips. Dry overnight, or just make sure and boil them good if you make them just before.

Heat chicken soup base (or bouillon cubes) and stock together. Add carrots, celery, and onion, and simmer until vegetables are tender. If noodles are not already cooked, I add them now as well.
Add cream of chicken soup and milk. Thicken with roux as desired, then add cooked chicken and noodles. Add salt and pepper to taste.

Makes about 2 1/2 quarts or 10 one cup servings.