Lisa's Southern Kitchen

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Ingredients:

• 2 cups Cooked Diced Chicken

• 1 box Egg Noodles

• 1 package Frozen Peas and Carrots, thawed

• 3 Celery Stalks, finely diced

• 1 Onion, finely diced

• 6 cups Chicken Broth

• 1/3 cup Self Rising Flour

• Salt and Black Pepper to taste

• 2/4 cup Butter

Instructions:

1. In a large pot over med high heat add in the 1/2 butter until melted.
2. Add in the onions, celery and carrots, peas and season with salt and black pepper, stir well until combined. Cook until veggies are tender and take out of the pot and place in a bowl, set aside.
3. Add remaining in butter in the pot and add in the flour, stir well until golden brown.
4. Add in the chicken stock and let come to boil until smooth.
5. Add in chicken and veggies and egg noodles, stir well until combined.
6. Cook until about 10 minutes, stirring occasionally and egg noodles are tender.
7. Serve warm.