Hearty Chicken Noodle Soup

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.

Healthier version:
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.