I totally forgot to go back and post the recipe from the chicken noodle soup that Suz and I made a little while back. Sorry! I just thought about it, so I figured I'd better do it now before I forget again! So, here you go!
Lion House Chicken Noodle Soup
2 teaspoons soup base or 2 bouillon cubes
3 cups canned chicken stock
2 cups chopped celery
2 cups chopped carrots
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 (2 parts flour to 1 part melted butter, mixed together)
2 cups cooked, diced chicken
2 1/2 oz. (about 4 cups) cooked noodles
salt and pepper to taste
Heat chicken soup base and stock together. Add carrots, celery and onion. Simmer until vegetables are tender. Add cream of chicken soup and milk. Thicken with roux as desired, then add chicken and noodles. Add salt and pepper. Makes about 2 1/2 qts, or ten one-cup servings.