Creamy Chicken Noodle Soup–Do Over
INGREDIENTS
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Stock
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1 roasted chicken, picked clean, reserve meat, discard skins
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1 onion, quartered
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3 cloves garlic, halved
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2 carrots
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3 stalks celery
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Sprigs of Parsley
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10 Peppercorns
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2 Bay leaves
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3 Chicken soup base, if desired
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The Soup
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2 to 4 cups cups chopped chicken
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3 carrots, peeled and sliced
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2 stalks celery, sliced
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3 heaping tablespoons flour
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1 cup cream
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16 ounces of frozen egg noodles (I recommend Reames brand)
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1/4 c chopped fresh parsley
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Salt and pepper to taste
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optional: more chicken bouillon
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