3 teaspoons chicken soup base

3 cups water

2 cups chopped carrots

2 cups chopped celery

3/4 cup chopped onion

2 cans cream of chicken soup

1/2 cup whole milk

2 cups cooked diced chicken

2 1/2 ounces (about 4 cups) cooked noodles

Salt and pepper to taste

Heat chicken soup base and water together. Add carrots, celery, and onions, and simmer until vegetables are tender. Add cream of chicken soup and milk. Then add cooked chicken and noodles. Add salt and pepper, and taste to correct seasonings.

To cook noodles: Boil for 18-28 minutes.