2 qt. water
2 tsp. salt
2 stalks celery
3 lg. chopped carrots
1 medium onion
1/4 tsp. pepper, sage, poultry seasoning, celery salt
1 TB. parsley
3 C. home-style noodles
Boil chicken, bone and save remaining broth and chicken. Cook noodles according to package directions. Measure remaining broth and add water and chicken bouillon to equal 2 quarts. Add veggies and spices and bring to a boil until veggies are soft. Add cooked noodles.
Make a white sauce with:
3/4 C. flour
3/4 margarine
1 can evaporated milk
Add to soup
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