Creamy Chicken Noodle Soup

Ingredients:
2 cans chicken broth (or 3 cups water with bouillon cubes)
2 cups cooked diced chicken
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
4 cups egg noodles
1 can cream of chicken soup
1 can evaporated milk
1 cup milk
Flour
Salt and Pepper to taste

Directions:
1. Cook carrots, celery, and onion in broth. When tender, add noodles & cook.
2. In blender, mix cream of chicken soup, evaporated milk, and milk. Add to soup.
3. Add flour until desired consistency is reached.
4. Cook until boils and thickened. Add chicken. Season with salt and pepper.

Makes about 2 1/2 quarts, or 10 one-cup servings.

This is fabulous with some breadsticks!

Enjoy!