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Jeff Wright, Commercial Auto

Chicken Noodle Soup


3/4 cup butter
1/4 cup flour
8 cups chicken broth
3/4 cup chopped carrots
3/4 cup chopped celery
3/4 cup chopped onion
1/2 teaspoon black pepper
1/2 teaspoon salt
1 lb cooked boneless, skinless
chicken breast (2 large breasts)
8-oz bag of medium-sized
egg noodles


Melt butter in a large stock pot; add the flour and cook for about one minute until a thick roux forms. Add the carrots, celery, onions, and stir to blend with the roux. Add chicken broth and chicken; stir to combine. Bring to a boil, then turn to low heat and simmer for 20 minutes. Add egg noodles and simmer on medium-low for an additional 20 minutes.