Chicken Noodle Soup (lion house recipe)

2 bouillon cubes
3 c. chicken broth
2 c. chopped carrots
2 c. chopped celery
3/4 c. chopped onion
2 cans cream of chicken soup (10 1/2 oz each)
1/4 c. evaporated milk
2 c. cooked chicken (cubed)
2 1/2 oz. (about 4 cups) cooked noodles

Heat the broth and the bouillon cubes together. Add vegetables and simmer till tender. (about 20 mins.) Add soup and the milk. Thicken with roux (melted butter and flour mixture). Add chicken and noodles. Salt and pepper to taste. You can serve with hot french bread rolls or hoagies. They make great soup bowls!

Roux-Mix 2 c. flour and 1 c. melted butter, until well blended. Store in fridge till needed.