Hearty Chicken Noodle Soup

***Updated 12/13/12*** I have finally made this soup :) I was so afraid to make it and ruin it but it turned out great! The first time I made it, it ended up more like a stew than a soup so I worked with it again and made it last night and it was perfect. So I will put my version of the recipe first and then the original recipe underneath in case you want to make the original version. Next time I will most definitely double the recipe because it went fast :) {My version is a little different because the first time I made it I had a hard time finding chicken soup base.... I just couldn't find it at Walmart so I just did my own thing and used more bouillon cubes instead, so that is why I ended up doing my own version}

This here recipe comes from my Mother-in-law. I personally haven't made this yet because I'm terrified I will not make it as amazing as she does. This is something my husband just loves and part of me is scared to ruin that for him, so I might just let my mother-in-law keep making it for him :) This is probably the best chicken noodle soup I have ever had! It is so creamy and so delicious! Perfect for a cold winter night!!

(My version)

4 1/2 cups water
7 chicken bouillon cubes
2 cups chopped carrots
2 cups chopped celery
1 medium onion chopped
2 small cans cream of chicken soup
 ½ cup whole milk
2 cups cooked diced chicken
2 ½ oz (about 4 cups) cooked egg noodles
Salt and pepper to taste

Combine water and bouillon cubes together and dissolve the cubes. Add carrots, celery, and onions and simmer until vegetables are tender. Add cream of chicken soup and milk. Then add cooked chicken and noodles. Add salt and pepper to taste.

(Original recipe)

2 tsp chicken soup base
3 cups chicken soup stock
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 cans (about 10 oz) cream of chicken soup
1/4 cup evaporated milk or ½ cup whole milk
2 cups cooked diced chicken
2 ½ oz (about 4 cups) cooked noodles
Salt and pepper to taste

heat chicken soup base and stock together. Add carrots, celery, and onions and simmer until vegetables are tender. Add cream of chicken soup and milk. Then add cooked chicken and noodles. Add salt and pepper to taste. Makes about 2 ½ quarts of 10 one-cup servings