Ingredients:
12 cups water
12 cubes/tsp. Chicken bouillon
6 Carrots (More! I actually used a whole bag of the baby carrots)
6 potatoes
4 celery stalks
2 sticks of butter
1 cup of flour
Cooked Chicken – diced
Cooked noodles (about 4 cups)
Cheez Whiz 14 oz. jar
1. Cook your chicken then dice it. It’s nice if you already have some set aside. I used around 5 chicken breasts. Boil your noodles and drain.
2. Get your 12 cups of water and bouillon on to boil. Wash and cut your carrots, potatoes, and celery. Add to your water as they get done. Bring to a boil.
3. When that is getting close to a boil start on your rue. Put your butter in your pan first and melt completely. Then slowly start to add your cup of flour. Add a little and then whisk in. Repeat until your flour is completely mixed in.
4. Add your rue to your soup. Stir together. Then add your chicken and noodles. Last comes the Cheez Whiz. If you add it in smaller scoops it will melt faster. Once the Cheez whiz is melted it is ready.
*This soup is great fresh, but tastes just as good as leftovers. It also freezes really well.
