Ingredients
Scale
- Base:
- 2 boneless, skinless chicken breasts (or add left over chicken or turkey at the end)
- 1 teaspoon celery salt
- 1 onion, chopped
- 2 qt. water
- ½ teaspoon poultry seasoning
- 2 large carrots, sliced
- 1 teaspoon onion salt
- 2 celery stalks, sliced
- 2 teaspoons salt
- Cream Sauce
- ¾ cup butter
- 1 cup flour
- 4 cups milk
Instructions
- To make base:
- In a stock pot, boil base ingredients for 1 hour.
- When chicken is tender, remove from broth and cut into 1 inch pieces and set aside. If the liquid has reduced too much you can add some more water at this point.
- Add 2 cups of uncooked noodles and continue to boil for 20 minutes. Make the cream sauce will this cooks.
- To make cream sauce:
- Melt butter in large sauce pan.
- Whisk in flour, stirring constantly.
- Gradually add milk, stirring constantly until thickened.
- Add salt and pepper.
- Add cream sauce to base mixture. If the soup is too thin after adding the cream mixture, continue cooking until desired thickness.Serves 6-8
Notes
Note: Once your cream sauce has thickened, do not allow to boil as it may separate.
Also, if cream sauce has a strong white sauce flavor, add 1/2 to 1 tsp lemon juice.
