Ingredients:
- 11 c. chicken broth
- 1 pkg. Mrs. Reames frozen egg noodles, 24 oz.
- 1/2 tsp. thyme, dried
- 2 tsp. parsley
- 1 tsp. black pepper
- 1 onion, chopped
- 4 carrots, sliced
- 4 stalks celery, sliced
- 1/2 c. butter
- 1/2 c. flour
- 2 c. half and half
- 1 lb. chicken, cooked and chopped
- 1/2 c. cooking sherry
Bring chicken broth to a boil in a large stock pot. Add noodles. Return to boil. Reduce heat and simmer for 20 minutes.
Add herbs and vegetables. Simmer for 10 minutes or until veggies are tender.
Meanwhile, melt butter in a skillet. When melted, add flour and stir well. Cook for two minutes, stirring frequently.
Add half and half to stock pot. Return to simmer.
Add butter/flour mixture to stock pot. Cook for two minutes, stirring constantly.
Add chicken and sherry to stock pot. Stir. Heat through and serve.
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