Creamy Chicken Noodle Soup

• 4 skinless, boneless chicken breasts
• 1/2 jar Kraft chicken base
• 1 lb. carrots, sliced
• 1 stalk celery, cut up
• 3 sticks oleo
• 1 pt. heavy whipping cream
• 16 Tbsp. flour
• 3 pkg. Reames frozen noodles

1. Boil chicken breasts; cool and cut into pieces.
2. Saute carrots and celery in 1 stick oleo.
3. Mix chicken base with 1 to 1 1/2 gallons water; add carrots, celery and chicken pieces.
4. Boil until vegetables are done; add noodles and cook until noodles are done. Make thickening by melting 2 sticks of oleo and adding flour.
5. Stir until smooth.
6. Add this to soup, making sure all lumps are dissolved.
7. Remove from heat and let stand about 1/2 hour.
8. Add whipping cream and stir until it is all mixed in.
9. Salt and pepper to taste.

skinless, chicken base, carrots, celery, oleo, heavy whipping cream, flour, reames frozen noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=401735 (may not work)