Creamy Chicken Noodle Soup

This isn't your traditional broth-y soup folks. Oh no, this puppy is creamy and delightful! I know, I know, tell me I am so nice to cook with evaporated milk when my husband is Lactose Intolerant. I can take it!

This particular recipe calls for a Chicken fryer, which I never use. Its cheaper than using chicken breast, but it ain't easier! I actually always use a cooked roster chicken from the store (Costco has the best ones!). I just let it cool and pick the meat off the bone. I think it tastes much better too.

And, I apologize for the picture being semi drab. After all, it is just a big pot of soup!

Creamy Chicken Noodle Soup

3 Lbs. Chicken, or about 1 Chicken Fryer

2 Quarts Water (a quart is 4 cups for those of you who might not know... I had to look it up!)

2 tsp. Salt

1/4 tsp. Pepper

3 Large Carrots, sliced diagonally

1 Medium Onion, diced

2 Large Celery Stalks, diced diagonally

1/4 tsp. Poultry Seasoning

1/4 tsp. Sage

1 tsp. Celery Salt

1 TBSP Parsley, chopped

3/4 Cup Butter

3/4 Cup Flour

1 can Evaporated Milk

Noodles: You can use whatever you like here. I find that the frozen ones work the best and taste the best. You can also use Egg Noodles. Whatever you choose, just use 8 oz. of it.

Cook Chicken in water with salt and pepper until tender. Remove chicken, cool and cut into pieces. Add Carrots, onions, celery, & seasoning to pot of liquid and cook for about 20 minutes (I usually strain the liquid if I am cooking bone in chicken... can't be too careful!). In a small sauce pan, melt butter and add flour, stirring until smooth to make a rue. Stir in milk and then add mixture to soup, stirring constantly until soup thickens and no clumps are left. Stir in Chicken and noodles. Simmer until noodles are tender. Eat with your favorite bread!