Creamy Chicken Noodle Soup

1. 1

   Boil chicken breasts; cool and cut into pieces.

2. 2

   Saute carrots and celery in 1 stick oleo.

3. 3

   Mix chicken base with 1 to 1 1/2 gallons water; add carrots, celery and chicken pieces.

4. 4

   Boil until vegetables are done; add noodles and cook until noodles are done. Make thickening by melting 2 sticks of oleo and adding flour.

5. 5

   Stir until smooth.

6. 6

   Add this to soup, making sure all lumps are dissolved.

7. 7

   Remove from heat and let stand about 1/2 hour.

8. 8

   Add whipping cream and stir until it is all mixed in.

9. 9

   Salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.