adapted from: Real Mom Kitchen
2 boneless, skinless chicken breasts
1 tsp. celery salt
1 onion, chopped
2 qts. water
1/2 tsp. poultry seasoning
2 large carrots, sliced
1 tsp. onion salt
2 celery stalks, sliced
salt and pepper
2 c. noodles, uncooked
Cream Sauce:
3/4 c. butter
1 c. flour
4 c. milk
salt and pepper to taste
In a stockpot, boil base ingredients except noodles for 1 hour. When chicken is tender, remove from broth, cut into 1-inch pieces and set aside. If the liquid has reduced too much, you can add some more water at this point. Add 2 cups of uncooked noodles and continue to boil for 20 minutes. Make the cream sauce while this cooks.
To make cream sauce: Melt butter in a large saucepan. Whisk in flour; stirring constantly. Gradually add milk, stirring constantly until thickened. Add salt and pepper. Add cream sauce to base mixture. If the soup is too thin after adding the cream mixture, continue cooking until it reaches desired thickness. Once your cream sauce has thickened, do not allow it to reach a boil, because it may separate. Also, if cream sauce has a strong white sauce flavor, add 1/2-1 tsp. lemon juice. Serves: 6-8
Jenn's Notes: I used a store-bought rotisserie chicken instead of cooking the chicken in the sauce. I also used 3 carrots and 3 celery stalks, because I like my soup very chunky. I used only 1/2 an onion and I used more of my homemade poultry seasoning than the recipe called for. Last, I only used 1/2 cup of butter in the cream sauce, because my favorite recipe only calls for a 1/2 cup and it thickens the sauce great. So, I figured I could cut a few calories.