Renne's Creamy Chicken Noodle Soup
Source of Recipe
by Beth Goodman via Renne Moore
Recipe Introduction
BFF Renne shared this recipe with me.
List of Ingredients
6 carrots-peeled and diced
6 potatoes-peeled and diced
1 onion-diced
4 celery stalks-diced
12 c. water
12 chicken bouillon cubes
1-2 c. diced chicken-Beth shreds hers. ( I used a rotisserie chicken from Costco. I was just that lazy today )
2 sticks of butter-she said remember it makes A LOT
1 c. flour
8 oz jar cheez whiz- her secret weapon:)
2 c. egg noodles-cooked
Recipe
Bring water and bouillon to boil. Add vegetables, partially cook them. In separate pan melt butter and flour on medium heat. When smooth, add to vegetables. Turn heat to medium low. Add cheez whiz and chicken. Simmer 30 min or until vegetables are cooked. Add egg noodles and serve.
A couple of tips: the celery takes longer to cook than the carrots and potatoes. When you make the roux, I halve the amount of butter & flour - there's no need for that much butter. And instead of just mixing the flour and butter and then dumping it into the soup, after mixing the flour & butter, I ladled small amounts of the broth into the mixture until it was of a consistency that would mix easily with the soup. And I used Reame's frozen egg noodles because I like those better - and I cooked it in with the boiling mixture to give it more flavor.
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