-
1
In a large pot, melt butter.
-
2
Add flour and cook 3 to 4 minutes.
-
3
Slowly add the 2 1/2 to 3 quarts of water, stirring constantly.
-
4
The amount of water used depends on how thick you want the soup.).
-
5
Simmer 20 minutes.
-
6
Add chicken base and chicken stock.
-
7
While chicken stock mixture is cooking, bring 2 quarts of water to a boil in a separate pot.
-
8
Add carrots, celery and onion.
-
9
Cook 6 minutes.
-
10
Drain.
-
11
Add to chicken stock mixture along with white pepper and garlic powder.
-
12
Simmer 10 minutes.
-
13
Add diced cooked chicken tenders.
-
14
Cook noodles in a separate pan of boiling water for 3 to 4 minutes.
-
15
Drain and rinse with cold water.
-
16
Add to soup (noodles will continue cooking in the soup).
-
17
Simmer soup 2 or 3 minutes more and serve.
-
18
*To make your chicken tenders*.
-
19
In a large pot, bring water, chicken base, onion and celery to simmer.
-
20
Add chicken.
-
21
Gently simmer until done, about 5 to 6 minutes.
-
22
Do not overcook.
-
23
Drain chicken and reserve stock. (This can be used for the stock in the preceding recipe.).
-
24
Place chicken in the freezer to stop the cooking process.
-
25
When cool, use a sharp knife to dice into 1/2-inch cubes.
-
26
Add to soup.
