Lion House Hearty Chicken Noodle Soup
2 tsp. chicken soup base, or 2 bouillon cubes
3 cups canned chicken stock (broth)
2 cups chopped carrots
2 cups chopped celery
¾ cup chopped onion
2 cans (10½ oz. each) cream of chicken soup
¼ cup evaporated milk or ½ 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)
2½ oz. (about 4 cups) cooked noodles (I use “Country Pasta, homemade style egg pasta” from Costco. It’s like homemade.)
Heat chicken soup base (or bouillon cubes) 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. Makes about 2½ quarts or 10 one cup servings.