originally from The Sisters Cafe Blog
64 oz of chicken stock
3-4 chicken breasts or 8-9 chicken tenders
Bake chicken and cube once baked. Set Aside.
Put chicken stock in a pot and start to heat up.
Add to the stock:
4 carrots or 1/2 bag baby carrots chopped
2 stalks of celery sliced
1 onion diced
1 1/2 cups of frozen peas (my family skips this part, but you may like it!)
Bring stock to a boil and simmer while you make the dumplings.
2 beaten eggs
1 cup flour
1 tsp salt
1 tsp baking powder.
Mix together until dough forms. Roll out on floured surface and use a pizza cutter to cut into bite size pieces. Having them the same size is not really important. Add noodles to the soup and stir them around. Simmer for 20 minutes while making the cream sauce.
To make cream sauce:
1/2 cup butter
3 cups milk
Melt the butter in a saucepan over medium-low heat. Stir in the flour until smooth. Stirring with a whisk, add the milk slowly. Cook until thickened. Add to the soup, along with chicken. Simmer for 10 minutes and serve. Add salt and pepper if desired.
Hope you enjoy. My family loves this soup which is saying a lot...especially for me. I'm not a soup fan but I love how this is creamy and just have a really good flavor!