Hearty Chicken Noodle Soup

Soup:
2 T. chicken stock base
3 C. chicken soup stock (broth)
4 C. chopped vegetables (carrots, celery, potatoes, peas)
3/4 C. chopped onion
2 cans cream of chicken soup plus 2 cans of water
1/4 C. evaporated milk
2 C. cooked and diced chicken
4 C. cooked noodles (apx. 2 C. dry noodles)
Salt and pepper to taste

Roux:
Used to thicken the soup
1/2 C. flour
1/4 C. butter
Blend flour and butter together until crumbly and set aside.

Directions:
Heat soup base, stock, veggies, onion and simmer until veggies are tender. Add cream of chicken soup, 2 cans of water, and evaporated milk. Continue to simmer and add roux to thicken as desired. Add cooked chicken and noodles and cook until warm.