Tuesday, March 16, 2010

Creamy Chicken Noodle

64oz broth or water (can do half/half) (I use the water from boiling the chicken breasts)
2 celery stalks, sliced
3 large carrots, sliced
1 large onion, chopped

--Boil in liquid for 12 minutes. Then add:
1 tbsp parsley
1/4 tbsp poultry seasoning
1/4 tsp sage
3 c. egg noodles

--Cook for 10 minutes or until noodles are soft. Reduce to simmer and add:
1 cube butter

--In separate bowl mix:
1 can evaporated milk
3/4 cup flour
--Pour into soup

--Then add:
3-4 large chicken breasts, cooked and shredded.

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