Chicken Noodle Soup

2 teaspoons paste-style chicken soup base, or 2 bouillon cubes, or 1 teaspoon granulated base
3 cups canned or homemade chicken stock
2 cups peeled and chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 (10 3/4-ounce) cans condensed cream of chicken soup
1/4 cup evaporated milk or 1/2 cup milk
roux
2 cups cooked, diced chicken
4 cups cooked noodles (or use 4-5 peeled potatoes cooked in separate pot)
salt and pepper to taste

Heat chicken soup base and stock together. Add carrots, celery, and onion and simmer until vegetables are crisp-tender. Add cream of chicken soup, milk, cooked chicken, and noodles. Thicken with roux if needed. Add salt and pepper to taste.