Hearty Chicken Noodle Soup

Hearty Chicken Noodle Soup – Cynthia R.

Roux:
2 C flour
1 C butter or margarine, melted
Mix flour and butter together until well blended. Store in fridge. When ready to use, add to hot liquid a little at a time. Stir constantly until the preferred consistency is reached.

2 tsp. chicken soup base
3 C chicken broth
2 C chopped carrots
2 C chopped celery
1/4 C chopped onion
2 cans cream of chicken soup
1/4 C evaporated milk

Heat chicken soup base and stock together. Add carrots, celery and onions and simmer until vegetables are tender. Add cream of chicken soup and milk. Thicken with roux as desired, then add cooked chicken and noodles. Salt and pepper to taste. Makes about 2 1/2 qts or 10 one cup servings.