Hearty Chicken Noodle Soup from Lion House  (adapted slightly by Gigi)

4 cups water

5 tsp.chicken bouillon 

2 cups chopped carrots (I like to add the packaged shredded ones....so easy)

2 cups celery3/4 cups chopped onion

2 cans of cream of chicken soup

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

2 cups cooked diced chicken

2 1/2 oz. (about 4 cups cooked) noodles

salt and pepper to taste

Thicken if desired with Roux:  I like to make this an keep it in the fridge where it keeps well. I like thick soups and you can use this in any soup or sauce or gravy.

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

Heat water and bouillon. Add carrots, celery, and onions and simmer until vegies are tender. Add cream of chicken soup and milk. Add roux if desired. 

Makes 10 one cup servings.

Also I love to add canned green beans or frozen peas for a little more color and nutrition.