3 c. chicken soup stock
2 c. chopped carrots
2 c. chopped celery
3/4 c. chopped onion
2 cans cream of chicken soup
1/2 c. milk
1 - 2 T flour
2 c. cooked diced chicken
2 1/2 oz (about 4 cups) cooked noodles
Salt and Pepper to taste
Heat soup stock; add carrots, celery, and onions. Simmer until vegetables are tender. Add cream of chicken soup and milk. Mix flour with about 1/2 cup of the stock until smooth. Add mixture to stock to thicken soup. Stir completely. Add cooked chicken and noodles, stir. Add salt and pepper to taste. Makes about 2 1/2 quarts.
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