Hearty Chicken Noodle Soup

2 t. chicken soup base

3 c. chicken soup stock

2 c. chopped carrots

2 cups chopped celery

3/4 c. chopped onion

2 cans (about 10 ounces) cream of chicken soup

1/4 c. evaporated milk or 1/2 c. whole milk

Roux (see recipe below)

2 c. cooked diced chicken

2 1/2-3 c. cooked noodles

Salt and pepper to taste

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, and then add cooked chicken and noodles. Add salt and pepper, and taste to correct seasonings. Makes about 2 1/2 quarts, or 10 one-cup servings.

Roux

The Lion House uses roux to thicken soups. The amount used depends upon individual taste.

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