Creamy Chicken Noodle Soup

This is the chicken noodle soup my Mom always makes. It is taken from the Lion House Recipe Book (called Hearty Chicken Noodle Soup).

2 tsp. chicken soup base (this is a little tricky to find, IT IS NOT BROTH)
3 C. Chicken soup stock (Broth) (Or 3 boillion cubes plus 3 C. water)
2 C. chopped carrots (you can buy them already chopped in the produce department) (otherwise it is about 5-6 big carrots)
2 C. chopped celery (about 4-5 stalks)
3/4 C. chopped onion (yellow, white or purple) (about 3/4 of a regular size onion)
2 cans (about 10 oz each) cream of chicken soup, do not dilute
1/4 C. evaporated milk or 1/2 C. whole milk (I used skim and it was fine)
Roux (see below)
2 C. cooked diced chicken
2 1/2 oz. (about 4 C.) cooked noodles (I use the Country Pasta-Homemade Style Egg Pasta)
Salt and Pepper to taste

Heat soup base and stock together. Add vegs and simmer until vegs are tender. Add soup and milk. Thicken with roux as desired, then add chicken and noodles. Add S and P to taste. Makes 2 1/2 quarts or 10 one cup servings.

Roux
Melt 1/2 C. butter or margarine and add 1 C. flour with a wire whisk. Store in refrigerator. When ready to use add roux to hot liquid a little at a time until you reach your desired consistency. The amount used depends on individual taste.