LION HOUSE HEARTY CHICKEN NOODLE SOUP

2 tsp chicken soup base (Better Than Bouillon or Watkins soup base)

3 cups chicken stock - cover chicken carcass with water, bring to boil and simmer 1- 2 hrs or buy it already made at the store. I like to use Costco’s rotisserie chicken. I pull/cut off all the meat then boil the bones.

2 cups chopped carrots

2 cups chopped celery

¾ cup chopped onion

2 cans cream of chicken soup (I only used one)

¼ cup milk or cream (evaporated, whole, or just cream)

2 cups diced cooked chicken

Approx 4 cups cooked noodles (Country Pasta brand, tastes like homemade)

Salt and pepper to taste

Roux to thicken – melt 1-cup butter then add 2 cups flour. This can be stored in the refrigerator. When ready to use add to hot liquid a little at a time. Stir constantly until the preferred consistency is reached.

Heat chicken soup base and stock together. Add carrots, celery and onions and simmer until vegetables are tender. Add ream of chicken soup and milk. Thicken with roux as desired, then add cooked chicken and noodles. Add salt and pepper, and taste to correct seasoning. Makes about 2 ½ quarts or 10 one-cup servings.