Lion House Chicken Soup

2 teaspoons chicken soup base
4 cups chicken soup stock + 1-2 cups water as needed
2 cups chopped carrots
2 cups celery
3/4 cup chopped onion
2 cans cream of chicken soup
1/4 evaporated milk or 1/2 cup whole milk
2 cups cooked diced chicken (you can use canned chicken)
Cooked noodles (2 3/4 cups of dry noodles)
salt and pepper to taste

Heat soup base and stock together.  Add carrots, celery, and onions and simmer until vegetables are tender.  Add cream of chicken soup and milk.  Add cooked chicken and cooked noddles.  add salt and pepper and taste to correct seasonings.  This freezes well.