Ingredients:
6 cups chicken broth
2 Tbsp. chicken "Better than Bouillon"
2 cups celery, chopped
2 cups carrots, sliced
1/2 cup onion, chopped
1/2 cup mushrooms, sliced
1 Tbsp. parsley
4 cans cream of chicken soup
1 1/2 cup milk
2 1/2 cups rotisserie chicken
3 cups eggs noodles, cooked
Roux: 3 Tbsp. flour
1/4 cup water
Directions:
Cook the noodles according to the package and then set aside. Combine bouillon and chicken broth in a large pot. Add carrots, celery, onion and mushrooms. Cook until tender. Add cream of chicken soup and milk. Cook for 3 or 4 more minutes. Add in the roux to thicken and cook for a couple more minutes. Add the noodles, chicken and parsley. Salt and Pepper to taste.
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