Creamy Chicken Noodle Soup

I know that Michelle wants to hurt people who post a recipe without a picture, but I'm doing it anyway. And besides, what's there to see? It's chicken noodle soup, but creamy.

When I had Olivia, a friend of mine brought us this soup for dinner. Super simple, but a nice variation on regular old chicken noodle.

2 tsp. chicken boullion
3 cups chicken broth (or just water)
2 cups sliced carrots
2 cups sliced celery
1 chopped onion
2 10.5 oz. cans cream of chicken soup
1 can evaporated milk
2 cups cooked, diced chicken
2.5 oz. (about 4 cups) cooked egg noodles

Heat chicken boullion and broth together. Add carrots, celery, and onion and simmer until veggies are tender. Add cream of chicken soup and milk and heat through. Add cooked chicken and noodles. Add salt and pepper to taste.