Chicken Noodle Soup

[lucky]

Chicken Noodle Soup

Serving Size : 50

3 gallons Chicken Stock
8 ounces onion — chopped
8 ounces celery — chopped
1 pound noodles
8 ounces margarine — melted
4 ounces all-purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
24 ounces cooked chicken — diced

Bring stock to a boil. Add onion and celery. Cook until tender.

Add noodles. Cook for about 15 minutes or until noodles are tender.

Blend margarine and flour. Add to soup, stirring until slightly thickened. Add seasonings.

Add chicken and simmer for 5 minutes.

Yield:
“3 gallons”
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1 oz (1/2 cup) dehydrated onions may be substituted for fresh onions.

VARIATION:

Chicken Rice Soup. Substitute 12 oz rice for the noodles.

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