My mom whipped this up last night and the family loved it, It is made with a sauce mixes by Shirley J. Ingredients are in bold.
1. Cook 1-2 boneless, skinless chicken breasts and cut into cubes. Set aside.
2. In large stock pot, boil the following in 3-4 cups of water with 1 tsp. Shirley J Chicken bouillon, until tender:
3-4 stalks celery, thickly sliced
3-4 carrots, thinly sliced
3. Meanwhile, in a smaller stock pot, make up 1 batch of Shirley J Universal Sauce with 1/4 White Cheddar Sauce added. I also use the Chicken Bouillon in the sauce mixture.
4. When veggies are tender, add 3-4 cups of uncooked egg noodles and cook until slightly tender. The water will look low and you can add a little more water to barely cover the noodles.
5. When the noodles are ready, dump the sauce mix into the noodles.
The end result is a rich creamy soup that goes well with a full dinner. To purchase Shirley J sauces, contact Georgia at Georgia@cookingEZ.com
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