Creamy Chicken Noodle Soup

OK, I so wish we had had a video rolling when I made these last night.  All was going well until I put the 6th cup of broth into the bags.  I was on bag 5 or 6 when the first one tipped over.  I let go of the one I was holding and grabbed for the spilling one only to have the one I had been filling tip.  My husband was helping me and so he reached for the new spill and bumped one of the others.  Before we knew what was happening, we had greasy chicken stock Niagara Falls all over the kitchen.  YIKES!!  But, on the bright side, my kitchen counters, cabinets and floor are REALLY clean now!

Creamy Chicken Soup—Yield 8-10 servings

 

3 ½ lb fryer or 2 lb boneless breasts (the fryer makes a more flavorful broth)

2 ½ quarts water

2 tsp salt

3 large carrots

2 ribs celery

1 med. onion

¼ tsp pepper

¼ tsp poultry seasoning

¼ tsp sage

1 tsp celery salt

1 Tbsp parsley

3 c. egg noodles

¾ c. flour

1 can evaporated milk

½ c. butter (optional, but so yummy!)

 Stew fryer, water and salt for 1 ½ hours.  Bone chicken and set aside.  Add vegetables and seasonings to broth and cook 20-30 minutes or until tender.  Add noodles and chicken and cook 10 min.  Mix flour and milk until smooth and add to broth.  Cook on low until soup begins to thicken and then add butter.  Heat until butter is melted.

For the freezer meal, you will need to thaw the soup.  Put it in a pot and add a quart of water.  Bring to a boil and then lower the heat to simmer and add the noodles.  Cook 10 minutes then mix 3/4 c. flour with the canned milk and whisk into the soup.   Cook on low until it thickens and then add the butter if you want.  Enjoy!