In a large pot, melt butter and stir in flour.

Then gradually add 2 cups of milk. Let heat thicken, and add salt and pepper.

Add stock and bouillon cubes.

Add carrots and celery and simmer till tender.

Meanwhile, cook chicken and noodles.

When veggies are tender, add cream of chicken soup.

Then add chicken and noodles and 2-3 cups more milk. (You can add more or less milk depending on how thick or thin you want your soup.)

When it’s all hot, you’re ready to serve it. Enjoy!