My "Mom's" Chicken Noodle Soup

2 t. Chicken soup base
3 c. Chicken stock
3 c. Chopped carrots
2 c. Chopped celery
3/4 c. Chopped onion
2 cans cream of chicken soup (healthy request)
1/4 cup evaporated milk
2 cups cooked diced chicken
2 1/2 oz. (about 2 cups) cooked noodles
Salt and pepper

Heat soup base and stock together.
Add carrots, celery, and onion. Simmer until veggies are tender.
Add cream of chicken soup and milk. Stir.
Add cooked chicken and cooked noodles.
Add salt and pepper to taste.