1/4 pound butter                  3/4 cup flour                          2-1/2 to 3 quarts water

2 tablespoon chicken base                 2 quarts chicken stock (from cooking chicken)

1 pound fresh carrots, diced              6 to 7 ribs celery, diced       1 medium onion, diced

3/4 teaspoon white pepper                 3/4 teaspoon garlic powder                                    cooked chicken                                10 ounces egg noodles.


To cook the chicken: In 2 quarts of water, add 2 tablespoons chicken base(in addition to above),  1 small onion, cut into quarters and 1/2 rib celery cut into 2-inch segments. In a large kettle bring the water, etc to a boil. Add 2-1/2 pounds of chicken breasts. Cook 10-15 minutes until done. DO NOT OVERCOOK. Drain chicken and reserve stock , discarding the onion and celery. When chicken is cool, cut into 1/2 inch cubes







In a LARGE kettle, melt butter; add flour and cook 3 to 4 minutes. Slowly add the

2-1/2 quarts of water, stirring constantly. (the amount of water used depends on how thick you want the soup). Simmer 20 minutes Add chicken base .

When chicken is cooked and removed from stock, bring the stock to a boil again. Add the diced vegetables to the boiling stock and cook 6 minutes.  Then add this to the flour and water mixture, along with the pepper and garlic powder. Simmer 10 minutes. Add diced cook chicken. Cook noodles in one gallon boiling water with 1 to 2 teaspoons salt added, for 3 to 4 minutes;  drain and add to soup. Noodles will continue to cook in the soup.  makes 8 to 10 servings ( probably more)


we first tried this on a snowed in Sunday,  7 Jan 96, having braved a trip to krogers to get the necessary supplies (9” snow)