Lion House Chicken Soup

"We love to have this in bread bowls or with French Bread. It is wonderful in the winter... smells good, looks good, tastes good!"
-Brenda Benedict and Teresa Western

Ingredients:
2 C diced, cooked chicken
3 C chicken stock (the water that you cooked it in!)
2 bouillon cubes (chicken flavored!)
2 C chopped carrots
2 C chopped celery
3/4 C chopped onion
2 cans cream of chicken soup
1/4 C evaporated milk or 1/2 C milk
4 C cooked noodles

Directions:
Cook chicken in water. Save some of the water (stock). Strain to drain off fat. De-bone and cut up chicken. In large pan, heat chicken stock and bouillon cubes. Add carrots, celery, and onion; simmer until tender. Add cream of chicken soup and milk.
Thicken with Roux (flour, butter and milk) as desired. Add chicken and cooked noodles. Season with salt and pepper.