Creamy Chicken Noodle Soup

Tracy Byes (Carlie neighbor)
This is a delicious creamy chicken noodle soup!!

4 chicken breasts, chopped
2 quarts water
6-8 carrots chopped
6-8 celery chopped
1 bunch green onions sliced
3-4 T parsley
egg noodles
2 cans cream of chicken soup
2 quarts milk
1 stick butter
1/2 heaping cup flour
1 pkg frozen peas
Bouillon to taste *Traci swears by soup base instead 1/4 cup

In large pan cook the chicken breasts in the 2 quarts water. Remove cooked chicken and save water. Add carrot, celery, green onions and parsley to water and simmer for about 7 minutes. Add noodles to mixture and continue cooking until noodles and vegetables are cooked.

In separate bowl mix cream of chicken soup and 2 quarts milk. Add to broth mixture. Make roux by adding melted butter and flour together. Add roux to soup mixture and stir until thickened. Add bouillon or soup base to taste. Stir in frozen peas and continue stirring until peas are done.

*I buy the chicken soup base sold at Costco
* Use a large pot- this recipe makes a lot.