Chicken Noodle Soup - Aunt Laurie

2-3 pounds chicken, skin and fat removed

1-2 ½ cup chopped carrots

2 cups chopped celery

¾ cup chopped onion

2-3 tablespoon chicken flavored bouillon granules

2 cans cream of chicken soup

½ cup evaporated milk

2 ½ - 3 ounce R&F Flu ski noodles or egg noodles that have been cooked separately.

Cut up chicken with water.  Boil until the chicken is tender (DO NOT ADD SALT).  Remove meat from the bones and cut into bite sized pieces.  Drain broth from the chicken through a strainer to make a clear broth.

Add carrots, celery and onion.  Cook until tender.

Add bouillon granules, soup, milk and chicken.  Mix well

Add noodles.  Season to taste, but the soup is quite salty naturally.

Serves 10