Hearty Chicken Noodle Soup

from the Lion House Cookbook

½ cup butter or margarine
1 cup flour
3 teaspoons chicken soup base (or about 5 bouillon cubes, omit salt)
3 cans chicken broth
2 cups chopped carrots
2 cups chopped celery (include leaves)
¾ cup chopped onion
2 cans cream of chicken soup
¼ cup evaporated milk or ½ cup whole milk
2 cups cooked diced chicken
4 cups cooked noodles
salt and pepper to taste

Make roux by melting butter in saucepan. Add flour. Bring to boil, stirring constantly. Set aside.

Heat soup base and broth together in large saucepan. Add carrots, celery and onions and simmer until vegetables are tender. Add cream of chicken soup and milk. Thicken with roux as desired. Add cooked chicken and cooked noodles. Add salt and pepper to taste.

Makes 2½ quarts.