3 c chicken soup stock or chicken broth (use 1/4-1/2 c more for a thinner soup)
2 t chicken soup base or 2 bouillon cubes
2 c chopped celery
2 c chopped carrots
3/4 c chopped onions
2 cans cream of chicken soup
1/2 c milk
2 c (1 lb) diced cooked chicken
1 8oz pkg egg noodles, precooked (4 c cooked)
Heat chicken soup stock and base. Add celery, carrots, and onions. Simmer until vegetables are tender. Add soup and milk. Add cooked chicken and noodles. Salt and pepper to taste.
I use whole wheat noodles, low sodium chicken broth, and skim milk. Calories with substitutions is 128 per 1/2 c serving. Makes 9 cups.