Adapted from From The Real Mom Kitchen
(Serve in bread bowls!)
Base:
| 2 Boneless skinless Chicken Breasts | 1 tsp Celery Salt |
| 1 Onion, chopped | 1/2 tsp Poultry Seasoning |
| 2 Large Carrots, sliced | 1 tsp Onion salt |
| 2 Celery Stalks, sliced | 2 tsp Salt (optional) |
| 2 qts Water | 2 Cups egg noodles, uncooked |
Cream Sauce:
| 3/4 Cup Butter | 4 Cups milk |
| 3/4 Cup Flour | Salt and Pepper to taste |
In a large stock pot, boil all base ingredients except noodles for 45 minutes. When chicken is tender remove from broth and cut into 1inch pices, return to pot. If the liquid has reduced too much you can add some more water. Add 2 cups of uncooked noodles and continue to boil for 20 minutes. Meanwhile, make cream sauce.
Cream sauce: create a thickening roux. Melt butter in a medium saucepan. Whisk in flour, stirring constantly. Cook for 10 complete minutes to remove the raw flour taste. Slowly add milk, stir constantly until thickened. Add salt and pepper.
Add cream sauce to base mixture, continue cooking until desired consistency.
