This is from the Lion House Recipes cookbook. Mom used to make this growing up, and it has always been a hit. I'm blogging my "simplified version."
3 C chicken broth (3 C water + 3 bouillon cubes)
2 C chopped carrots
2 C chopped celery
3/4 C chopped onion
2 cans cream of chicken soup (10.5 oz)
1/2 C milk
2 C cooked, diced chicken
2 1/2 oz (about 4 cups) cooked noodles
Simmer the carrots, celery, and onions in the chicken broth until tender. Add cream of chicken soup, milk, chicken, and noodles. Makes about 10 cups.