Creamy Chicken Noodle Soup (NEW!!!)

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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