2 qts. Water (8 cups)
2 2/3 C diced carrots
2 2/3 C diced celery
1 C diced onion
2-4 Chicken breasts cooked and cubed
1/8 C chicken bullion or 4 chicken bullion cubes
1/2 C margarine or butter
2/3 C flour
51 ounces Cream of chicken Soup
2 2/3 C milk
1 tsp. white pepper
1 tsp parsley
12 oz dry egg noodles
Cook and cube chicken breasts. In the water, cook bullion, celery, carrots, and onion till veggies are fork tender. About 15 mins. In separate pan melt butter with white pepper and parsley. Add flour and cook for a couple minutes. Do not let it burn. Add milk and stir out all lumps and then remove from heat. Add to cooked veggies with canned soup and egg noodles. Simmer till noodles are tender, thin out with as much milk as desired.
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