Ingredients:
1/4 lb. butter
3/4 cup flour
2 1/two to three qts. water
2 Tablespoons of. chicken soup base
2 qts. chicken stock
1 lbs. carrots, diced
6-7 ribs celery, diced
1 medium onion, diced
3/4 teaspoon. white-colored pepper
3/4 teaspoon. garlic clove powder
2 1/2 lb. Cooked chicken tenders
10 oz. egg noodles, cooked
Tenders:
2 qts. water
2 Tablespoons of. chicken soup base
1 small onion, decline in quarters
1/2 rib celery, decline in 2 inch segments
2 1/2 lbs. chicken tenders, thawed
Directions:
Directions:
Inside a large kettle, bring water, chicken base, onion, celery to simmer. Add chicken tenders and lightly simmer until done about 5-6 minutes. Don't overcook. Drain chicken and reserve stock to be used in soup. Awesome chicken in freezer to prevent cooking process, then dice into 1/2 inch cubes.
Inside a large kettle, melt butter. Add flour and prepare 3-4 minutes. Gradually add water stirring constantly. (The quantity of water used depends upon how thick you would like the soup or give a corn starch slurry later.) Simmer twenty minutes. Add chicken base and chicken stock.
While mixture is cooking, bring 2 quarts water to some boil inside a separate pot. Add carrots, celery and onion. Prepare 6 minutes. Drain. Increase chicken stock mixture together with pepper and garlic clove powder. Simmer ten minutes. Add diced, cooked chicken. Add cooked noodles.
