From a Lion House Cookbook that my mom had in 1980
2 tsp chicken soup base (bouillon)
3 cups chicken soup stock
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 cans (10 oz) cream of chicken soup
1/4 cup evaporated milk or 1/2 cup whole milk
2 cups cooked diced chicken
4 cups cooked noodles (wide egg noodle)
Roux (2 cups flour to 1 cup butter)
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| Ingredients |
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| Making Roux |
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| Roux |
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| Chicken broth and bouillon |
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| 2 cups sliced carrots |
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| 2 cups sliced celery |
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| 3/4 cup diced onion |
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| Add vegetables and simmer until tender |
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| Add cooked noodles |
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| Add canned soup |
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| Add diced chicken |
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| Season to taste |
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| Serve |
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